Halloumi With Lemon, Caper, And Chilli Dressing Recipe

Ingredients

• mixed cooked grains (such as spelt or quinoa) 250g pouch
• lemon 1, juiced
• mint or coriander or parsley or use a mix
• tomato 1 large, diced
• spring onions 2, chopped
• halloumi 1 block, sliced
• olive oil 
• capers 2 tsp
• red chilli 1, finely chopped
• garlic ¼ small clove, crushed

Directions

1. Tip the grains into a bowl. Add a good squeeze of lemon and some seasoning, then toss through the herbs, tomato and spring onion.
2. Fry the halloumi in a non-stick frying pan until golden. Whisk 1 tbsp olive oil with the lemon juice, the capers, chilli and garlic.
3. Put the grain salad on plates. Top with the halloumi slices and spoon over the dressing.

This delicious recipe and photos were created by Olivemagazine.com, we simply shared it. Check them out for more great ideas!

Curried Lentil & Sweet Potato Bowl

PREP: 10 mins – COOK: 20 mins – TOTAL: 30 mins

Ingredients

LENTILS

• 1 batch Coconut Curried Golden Lentils

POTATOES

• 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
• 2 Tbsp coconut or avocado oil (see notes for oil-free*)
• 1/4 tsp sea salt

CAULIFLOWER RICE

• 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
• 1 Tbsp oil or water
• 1 pinch sea salt
• 1/2 tsp curry powder (optional)

KALE

• 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

• 1 batch Cilantro Chutney
• Thinly sliced red cabbage
• Fresh cilantro
• Lime wedges

Directions

1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!

Lemon Herb Couscous Salad

PREP: 10mins – COOK: 10mins – TOTAL: 20mins

Ingredients

• 1 1/2 cups dried Israeli couscous, also called pearl couscous
• Salt and fresh ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 teaspoon finely grated lemon zest
• 2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
• 1 medium English cucumber, diced
• 1 large tomato, diced
• 1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
• 1/4 cup chopped walnuts, toasted
• 1/4 cup raisins, we love golden raisins

Directions

1. Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
2. While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
3. Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

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This recipe and photos were created by inspiredtaste.net. We simply shared it, but think you should check out their website!