Nut And Halloumi Roast Recipes
ROASTED BUTTERNUT SQUASH AND HALLOUMI SALAD RECIPE IDEAS - HEALTHY & EASY RECIPES
Butternut Squash & Halloumi Salad - healthy salad recipes and ideas on HOUSE by House & Garden
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oven to 200°C (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove the reserve of seeds. Halve or quarter the beetroots, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot in tin foil and place in a separate baking tray.
- Put the squash and beetroot in the oven and roast for 40 minutes, or until tender, turning the onions occasionally - the times may vary and the squash may cook before the beetroot. Remove the squash seeds when coloured and crisp.
- Just before serving, take the squash and onions out of the baking tray and add the halloumi to the tray (with any oil that remains). Place in the oven and cook for about 10 minutes or until golden.
- To serve, combine the vegetables and halloumi with the chickpeas, spices and parsley leaves. Season with salt and freshly ground pepper and serve drizzled with a little extra olive oil. Serve warm or at room temperature.
NUT AND HALLOUMI ROAST
A great source of omega 3 for veggies. Its great hot or cold and can be made in advance before cooking.
Provided by PinkCherryBlossom
Categories Cheese
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180C/350°F.
- Process the nuts, mushrooms and onion until coarsley chopped.
- Add to the oat flakes, sesame seeds, herbs and stir well.
- Add egg, mustard and lemon juice abd mix together.
- Press the half mix into an oiled loaf tin and add a layer of haloumi.
- Finish with the remaining mixture and press down.
- Bake covered with foil for 45 minutes.
- Serve with steamed broccoli and tomato sauce.
Nutrition Facts : Calories 1751.7, Fat 141.9, SaturatedFat 19.5, Cholesterol 105.8, Sodium 1880.8, Carbohydrate 91.6, Fiber 28, Sugar 15.1, Protein 55.2
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- Wash all the vegetables (sweet potatoes, beetroot, zucchini and onions). The sweet potatoes and beetroot don’t need to be peeled, but I prefer peeling them.
- Cut the halloumi into 1 cm thick slices, and place in a small bowl of cold water. Leave to soak for about 15 minutes - this step will reduce the saltiness in the haloumi.
- In a large bowl, add the salad greens. Add the olive oil, lemon juice, salt and black pepper. Toss to combine.
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- Put the bread and breadcrumbs in a large bowl. Beat the egg and milk together in a jug, pour over the bread and set aside for 15 minutes to soften. Mash really well with a fork.
- Meanwhile, melt the butter in a large frying pan over a medium-high heat. Add the mushrooms and cook for 3-4 minutes, until softened. Cool slightly, then add to the mashed bread, along with the mustard, dried herbs, nutmeg, onion, celery, parsley and plenty of seasoning. Mix well. Add the nuts, parmesan, lemon zest, carrot, Tabasco and egg white and gently fold in. Cover and chill for at least 2 hours, or ideally overnight.
- Preheat the oven to 180°C/fan 160°C/gas 4. Brush a 20cm x 13cm loaf tin with melted butter, then dust the inside all over with polenta – tap out the excess. Spoon in the nut roast mixture, pressing it in firmly. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 20 minutes or until a skewer inserted into the centre comes out clean. Rest for 5 minutes, before turning out.
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- Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a frying pan over a low heat. Add the onion, shallots, carrots and garlic, then fry gently for 5 minutes. Stir in the mushrooms and cook, stirring, for 5-10 minutes until softened.
- Leave to cool for a few minutes, then transfer the mixture to a mixing bowl and stir in all the remaining ingredients, apart from the pomegranate seeds, until well combined. Spoon the mixture into the prepared tin and use the back of a spoon to pack it down and smooth the top.
- Bake for 1 hour or until well browned and the nut roast feels firm to the touch. You may need to cover with a piece of foil or baking paper if it browns too quickly. Serve drizzled with the extra pomegranate molasses and scattered with the extra herbs and the pomegranate seeds, alongside the usual Christmas vegetables.
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- Pre-heat oven to 200C°. Place the diced sweet potato onto a large baking tray and drizzle with a little olive oil. Roast the sweet potato for 15-20 minutes, or until golden and cooked through. (You may need to flip the sweet potato halfway through).
- While the sweet potato is cooking, place the pasta into a large pot of boiling, salted water and cook until tender.
- While the pasta is cooking, prepare the pasta sauce. Cook the butter and garlic together on low-medium heat until the butter melts and the garlic is tender.
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