Mediterranean Veg with Grain Salad
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
583
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 56.1 μg | (94 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,488 mg | (37 %) | ||
| Calcium | 1,164 mg | (116 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Halloumi and vegetables
- 2 Tbsps olive oil
- ½ tsp fennel seeds
- ½ tsp Cumin
- 1 Butternut squash (seeded and diced)
- 1 Zucchini (sliced)
- 1 large Red pepper (diced)
- 1 large Red onion (chopped)
- 8 ozs Asparagus (woody ends removed)
- 11 ozs Halloumi cheese (sliced)
- salt
- freshly ground Black pepper
- For the quinoa
- 1 ¼ cups Quinoa (rinsed)
- 2 ½ cups hot water
- flat-leaf parsley (finely chopped)
- mint (finely chopped)
- 2 Tbsps lemon zest
Preparation steps
1.
For the Halloumi and vegetables: Preheat the oven to 180°C (160° fan) | 350F | gas 4.
2.
Toss together the olive oil, fennel and cumin seeds, vegetables, and seasoning in a mixing bowl. Spread them out in a roasting tray and sit the slices of Halloumi on top.
3.
Roast for 35 - 45 minutes until golden and soft, turning the Halloumi after 10 minutes. Remove the Halloumi once golden on both sides; 20 - 25 minutes. Wrap in foil to keep warm.
4.
For the quinoa: As the vegetables roast, cook the quinoa in a dry saucepan set over a moderate heat for 2 minutes until lightly toasted.
5.
Add the water, stir well, and bring to the boil. Cover with a lid, reduce the heat to low, and cook for 15 - 20 minutes until the quinoa has absorbed the water and is tender.
6.
Remove from the heat and set to one side, covered, for 5 minutes. Fluff with a fork and stir through the chopped herbs and lemon zest. Season to taste with salt and pepper.
7.
Spoon onto serving plates and serve with the roasted vegetables and Halloumi.
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