This vegetarian dish is full of different flavours, textures, and nutrients! Nutty quinoa is combined with crispy roasted cauliflower, homemade hummus, fresh lettuce, and herbs with buttery pan-fried halloumi with pine nuts and currants, finished off with a tangy yoghurt, and garlic sauce.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Cut one head of cauliflower into bite-sized florets (store in an airtight container in the fridge).
Prepare the quinoa (store in an airtight container in the fridge).
Ingredients
- 1 cup quinoa
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Method
- Cook the quinoa as per the packet instructions.
- Allow to cool and then add the olive oil and apple cider vinegar.
- Store in an airtight container in the fridge.
Make the hummus (store in an airtight container in the fridge).
Ingredients
- 400g tin of chickpeas (drained, rinsed and peeled*)
- ½ cup tahini
- 1 Tbsp olive oil
- 1 lemon (juice)
- ½ tsp salt
- 2 ice cubes
- 3 Tbsp water – optional
Method
- Start by placing chickpeas into a food processor or Nutri bullet, and blend until they resemble a dry powdery crumb (the finer the better).
- Add the remaining ingredients to the blender. Blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides.
- If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency.
Make the yoghurt and garlic sauce (store in a glass jar in the fridge).
Ingredients
- ⅓ cup yoghurt
- 1 lemon (juice)
- 1 small garlic clove (crushed)
Method
- Simply add all of the ingredients to a glass jar and shake well to combine.
Tips
- It might look like there are a lot of elements to this dish but don’t be overwhelmed, everything is very simple.
- We recommend peeling the skins off the chickpeas… it’s annoying but this ensures your hummus will be smooth and creamy. If you don’t have the time to remove the skin that’s ok, your hummus will still be delicious just not as smooth.
Shortcuts
- For a quick and easy option, use store bought hummus instead of making your own.
Shortcuts
Vegetables
- Swap out the cauliflower for roasted pumpkin.
Protein
- Swap out the halloumi for our Honey, Mustard Chicken Skewers or some simple grilled chicken.
Other
- Swap out the quinoa for brown rice or any ancient grain.
- Instead of making the hummus and garlic yoghurt sauce, swap out for our Yoghurt, Tahini Sauce.
Ingredients
Roasted cauliflower
- 1 cauliflower (cut into bite-sized florets)
- 1 red onion (cut into wedges)
- Olive oil
- Salt and pepper
Quinoa
- 1 cup quinoa
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
Hummus
- 400g tin of chickpeas (drained, rinsed and peeled*)
- ½ cup tahini
- 1 Tbsp olive oil
- 1 lemon (juice)
- ½ tsp salt
- 2 ice cubes
- 3 Tbsp water – optional
Garlic yoghurt sauce
- ⅓ cup greek yoghurt
- 1 lemon (juice)
- 1 small garlic clove (crushed)
Halloumi
- 190g halloumi (sliced)
- 1 Tbsp pine nuts
- 1 Tbsp currants
- 25g butter
To serve
- ½ cup coriander
- 1 head petite cos (shredded)
Method
- Preheat the oven to 200 degrees, fan bake.
- Add the cauliflower to a baking tray, drizzle generously with olive oil and season with salt and pepper; toss well to coat. Pop in the oven to roast for 30-35 minutes until golden brown and crispy.
- Cook the quinoa as per packet instructions. Once cooked, stir through the olive oil and apple cider vinegar.
- While the quinoa is cooking, prepare the hummus. Start by placing chickpeas into a food processor or Nutri bullet, and blend until they resemble a dry powdery crumb (the finer the better). Add the remaining ingredients and blend until the mixture is smooth and creamy, about 3-4 minutes, stopping every so often to scrape down the sides. If your hummus is too thick, add 1 Tbsp of water at a time until it is at your desired consistency; set aside.
- To make the yoghurt sauce, simply add all of the ingredients to a small bowl and mix well to combine.
- Once everything is preapred, cook the halloumi. Heat the butter in a large pan over medium heat, add the halloumi and cook for a couple of minutes on each side until golden brown. When you’ve got about a minute left, add the pine nuts, currants and a little more butter if needed. Cook until the pine nuts turn golden brown.
- Time to assemble! Add some quinoa to each plate, top with the roasted cauliflower, lettuce, a generous dollop of hummus and the halloumi. Drizzle over the garlic, yoghurt sauce and garnish with fresh coriander and any extra currants and pine nuts.
Variations
Vegetables
- Swap out the cauliflower for roasted pumpkin.
Protein
- Swap out the halloumi for our Honey, Mustard Chicken Skewers or some simple grilled chicken.
Other
- Swap out the quinoa for brown rice or any ancient grain.
- Instead of making the hummus and garlic yoghurt sauce, swap out for our Yoghurt, Tahini Sauce.
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