Protein Boost | Feel the Warmth Halloumi, Crispy Chickpea & Veggie Bowls
with Sliced Almonds & Roasted Pepper Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1030 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. From baking tray to bowl, you’ll set a Mediterranean mood while barely lifting a finger. Lay out an array of vegetables—baby potatoes, sliced red onions and cauliflower florets—and roll out a generous serving of chickpeas under a sprinkling of warm and savoury seasonings. Oven-hot almonds cover the crunch and a garlicky vinaigrette spiked with roasted pepper covers the rest.
We will send you:
- 450g Baby potatoes
- 15ml Minced garlic
- 300g Cauliflower florets
- 50g Sliced red onions
- 540ml Chickpeas (canned)
- 30ml Red wine vinegar
- 1 Roasted pepper
- 25g Almonds
- 125g Halloumi
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Milk, Mustard, Sulphites
You will need:
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
48 g
Saturated Fat
14 g
Sodium
2040 mg
Total Carb
119 g
Sugars
19 g
Protein
43 g
Fibre
23 g
Preparation
Mise en place
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. Medium-dice the potatoes. Small-dice the roasted pepper.
Roast the vegetables & almonds
On a lined sheet pan, toss the potatoes, chickpeas, onions and cauliflower (halve if large) with a generous drizzle of oil, the spices and S&P. Roast, stirring halfway, 20 to 25 min., until the vegetables are tender and the chickpeas are beginning to crisp. In the final 5 min., add the almonds (roughly chop if whole) and ½ the garlic.
Sear the halloumi
Meanwhile, rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the vinegar, roasted pepper, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the vegetables, halloumi and almonds between your bowls. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
