Veggie Magazine March_2019

EAT WELL

1 First, tip the halloumi, olive oil,

capers, garlic and the chilli into

a bowl and stir. Using a zester that

takes of the zest in long thin strips,

add the zest of the lime. If you

don’t have such a contraption,

use a potato peeler to take the zest

of and then cut it into thin strips.

2 Squeeze the lime and reserve the

juice. Arrange your rocket in

a large serving bowl.

3 Cook the pasta according

to its packet instructions.

4 While the pasta is cooking, heat

a heavy frying pan over a medium

heat and tip in the contents of your

bowl: the halloumi will become

golden, so turn the pieces over

regularly and keep a sharp eye on it.

Mujadara with Pistachio,
Rose Petals & Barberries
Per serving: 543 cals | 31.3g fat

Serves 4
Ready in 35 mins

For the mujadara:
2 onions
750ml vegetable oil
50g basmati rice
15g fresh flat-leaf parsley
25g shelled pistachios
1 x 250g pouch of ready-
cooked Champagne Lentils
1 lemon
2 tbsp edible dried rose petals
25g sultanas
2 tbsp barberries
2 tbsp pomegranate seeds
salt and black pepper

For the salad box, preserving:
4 batons of cucumber
¼ red pepper, sliced
2 raw broccoli florets
2 tbsp hummus
3-4 falafel (make sure
they are vegan)

1 Peel and inely slice the onions.
Heat the oil in a large pan over a
low heat. After about ive minutes,
when the oil shimmers, add the onions
and cook, stirring frequently, for about
10 minutes, or until they are golden
brown. Make sure you keep stirring.
Using a slotted spoon, remove them
from the pan and drain them on a plate
lined with kitchen paper. Season with
salt and pepper. You can leave the oil
to cool and use it again for deep
frying another time.
2 Cook the rice according to
the instructions on the packet
and leave to cool.
3 Roughly chop the parsley
and pistachios.
4 Mix the cooled rice with the
lentils, season, and squeeze over
the juice of the lemon. Add the
rose petals, sultanas, barberries
and pomegranate seeds.
5 Serve the mujadara with the
cucumber, pepper, broccoli,
hummus and falafel in a salad box.

BOOKSHELF

Recipe extracted from The

Pulses & Grains Cookbook

(£15, Quadrille) Photography:

Kim Lightbody

Halloumi, Lime &

Rocket Spaghetti

Per serving: 694 cals | 24g fat

Serves 4

Ready in 25 mins

250g halloumi, cut into

1.5cm dice

2 tbsp extra virgin olive oil

2 tbsp small salted capers,

rinsed, then drained well

1 garlic clove, finely chopped

1 medium or 2 small red chillies,

thinly sliced

1 juicy lime

100g wild rocket leaves

500g dried spaghetti

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