A vibrant and satisfying vegetarian bowl featuring pan-seared halloumi cheese, sweet roasted root vegetables, and fluffy quinoa, all brought together with a creamy lemon-tahini dressing. A perfect balance of textures and savory-sweet flavors.
Zutaten
- 225g halloumi cheese, sliced into 1cm thick pieces
- 150g quinoa, rinsed
- 300ml water (for quinoa)
- 2 medium carrots (approx. 200g), cut into batons
- 2 parsnips (approx. 250g), cut into batons
- 1 red onion, cut into wedges
- 30ml olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and freshly ground black pepper to taste
- 45g tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 45-60ml water, to thin dressing
- 20g fresh parsley, chopped
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Anleitung
- 1.Preheat your oven to 200°C. On a large baking tray, toss the carrots, parsnips, and red onion with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes, until tender and lightly caramelized.
- 2.While the vegetables roast, combine the rinsed quinoa and 300ml of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 3.Prepare the dressing by whisking together the tahini, lemon juice, and minced garlic in a small bowl. Gradually add water, whisking continuously, until you reach a smooth, pourable consistency. Season with a pinch of salt.
- 4.In the last 5 minutes of roasting time, heat a non-stick frying pan over medium-high heat. Add the sliced halloumi and pan-sear for 2-3 minutes per side, until golden-brown and crisp.
- 5.Fluff the cooked quinoa with a fork and stir in the chopped fresh parsley.
- 6.To serve, divide the herbed quinoa between two bowls. Top with the roasted root vegetables and the seared halloumi slices. Drizzle generously with the lemon-tahini dressing.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition. It provides high-quality protein from halloumi and quinoa, complex carbohydrates for sustained energy, and is rich in fiber, vitamins, and minerals from the roasted root vegetables, supporting gut health.
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