Who ever said being vegetarian is boring, needs to seriously jog on to some of the fabflippingtastic Vegetarian restaurants popping up all over the UK. Even the hardest of Carnivores have been taken aback with some of the fantastic dishes offered, that are not only packed with flavour but are also ethically sound.
With new and exciting Vegetables hitting our supermarket often, it is a great chance to become more diverse, adventurous and open with what we prepare and scoff, and for bargain hunters like me, this is often a fab time to pick up bargains, as people often scan over these alien and strange looking produce and you can then pick them up for stupid price.
This is a real no fuss, fast recipe which looks and tastes great. All these ingredients are sooooo easy to pick up, prepare and are great for packing into a lunch box, should you have leftovers.
You will need…..
Halloumi cheese sliced into squares
2 cups of cous cous
1/2 cup of passata
1 tsp salt
1 tsp curry powder
1 tsp cumin
1 tsp chilli flakes
1 tsp paprika
1 veg stock cube
1tsp garlic puree
Bag of rocket
Half a pullet of chopped tomatoes
Half a cucumber finely diced
1 onion finely diced
Put the cous cous, passata, garlic, stock cube, salt and spices into a bowl and cover with boiling water, approximately 2cm above the cous cous. Stir it well then cover for around 10 minutes. Give it another stir after 10 minutes, you should have a soft cous cous, if it is not soft, add a little bit more boiling water.
Chop the salad ( except the rocket) into fine pieces and squeeze over the lemon juice, a dash of olive oil and a sprinkle of salt, mix well and set aside.
Heat a griddle pan or frying pan over a high heat for several minutes and then add the cheese, cook for 2 minutes either side, try and get the scorch marks in the cheese, as it looks great.
While the cheese is cooking, plate up your cous cous and put the salad on top, put the rocket on the salad, so that it makes the tower look tall.
Put your scorched cheese to the side and serve with a plain yoghurt as this will compliment the spicy cous cous.
Try this for a twist on eggs for a delicious change…