Roast Broccoli & Cauliflower with Haloumi, Lentils & Ras El Hanout

Preheat oven to 220°C. Boil a kettle of water. Place lentils in a sieve and rinse well. Put lentils in the pot with vege stock concentrate and enough boiling water to cover them by 1 cm. Bring to the boil, then reduce heat to a simmer for 25 minutes until lentils are cooked and tender but still retain some bite. Drain.

Tip! You don't want to boil the lentils, as cooking them too vigorously may cause them to become mushy.

Peel and mince garlic. De-stem kale, roughly chop leaves, discard stems. Cut broccoli and cauliflower in bite size florets, combine with garlic. Sprinkle with Ras El Hanout, 2 Tbsp olive oil, add salt and pepper. Spread in single layer on lined baking tray. Roast veg for 20 minutes until tender and charred. After 10 minutes, add kale and walnuts into oven.

Tip! Set a timer for 10 minutes, then add the kale. Use more than one baking tray if necessary.

Roughly chop walnuts. Pat haloumi dry with paper towel and cut into 2 cm cubes. Roughly tear mint leaves, discarding stems.

Heat 1 Tbsp olive oil in a frypan over medium-high heat. When oil is shimmering, carefully add haloumi and cook until browned on surface, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Tip! Cook the haloumi in batches if necessary.

In a large bowl, combine roasted vegetables, lentils, haloumi, some mint leaves and walnuts. Dress with red wine vinegar & honey and 1 Tbsp olive oil. Divide between bowls and garnish with any remaining mint and walnuts. Enjoy!

Tip! Use extra virgin olive oil if you have it.

Preheat oven to 220°C. Boil a kettle of water. Place lentils in a sieve and rinse well. Put lentils in the pot with vege stock concentrate and enough boiling water to cover them by 1 cm. Bring to the boil, then reduce heat to a simmer for 25 minutes until lentils are cooked and tender but still retain some bite. Drain.

Tip! You don't want to boil the lentils, as cooking them too vigorously may cause them to become mushy.

Peel and mince garlic. De-stem kale, roughly chop leaves, discard stems. Cut broccoli and cauliflower in bite size florets, combine with garlic. Sprinkle with Ras El Hanout, 2 Tbsp olive oil, add salt and pepper. Spread in single layer on lined baking tray. Roast veg for 20 minutes until tender and charred. After 10 minutes, add kale and walnuts into oven.

Tip! Set a timer for 10 minutes, then add the kale. Use more than one baking tray if necessary.

Roughly chop walnuts. Pat haloumi dry with paper towel and cut into 2 cm cubes. Roughly tear mint leaves, discarding stems.

Heat 1 Tbsp olive oil in a frypan over medium-high heat. When oil is shimmering, carefully add haloumi and cook until browned on surface, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Tip! Cook the haloumi in batches if necessary.

In a large bowl, combine roasted vegetables, lentils, haloumi, some mint leaves and walnuts. Dress with red wine vinegar & honey and 1 Tbsp olive oil. Divide between bowls and garnish with any remaining mint and walnuts. Enjoy!

Tip! Use extra virgin olive oil if you have it.