PREP TIME: 10mins COOKING TIME: 25mins

I LOVE easy food but I love flavour more – so I get super excited if I can rustle up something that is not only quick to make but also tick all my flavour buttons!

Super simple family food!

Serves 4

INGREDIENTS
  • 400g broccoli
  • 1 x 400g tin brown lentils, drained
  • 1/4 cup sun-dried tomatoes, chopped
  • halloumi (320g), thickly sliced
  • 6 tablespoon olive oil
  • 2 tablespoons good harissa paste
  • 4 flour tortillas to serve
  • salad to serve

Guacamole

  • 1 ripe avocado
  • small green pepper (opt), deseeded, chopped
  • 3 spring onions, finely chopped
  • 1 lime, zest & juice
  • handful coriander, chopped
  • pinch Spanish smoked sweet paprika

Harissa Oil

  • mix 1 tablespoon harissa paste with 3 tablespoons olive oil and a pinch of salt.

 

METHOD
  1. Preheat the oven 220c
  2. In a large baking tray (or 2 smaller ones) add lentils, tomatoes, halloumi & broccoli. They need to lay in a single layer. Mix the 2 tablespoons of harissa with 4 tablespoons olive oil until a runny paste forms (adding more oil if needed). Drizzle over the lentils and mix well with your hands. Drizzle the tray with 2 tablespoons oil and season with salt and pepper. Roast for 15/20 minutes until the halloumi is golden and the lentils and broccoli slightly crispy.
  3. While the lentils are roasting, add all the guacamole ingredients together in the food processor and whizz until smooth, adding a few tablespoons oil or water if seems to chunky. Season well w S&P & more lime juice.
  4. To serve spread guacamole liberally over a tortilla followed by a scoop of the lentil mixture, a drizzle harissa oil and a handful leaves. Enjoy!

 

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PREP TIME: 10mins COOKING TIME: 25mins

I LOVE easy food but I love flavour more – so I get super excited if I can rustle up something that is not only quick to make but also tick all my flavour buttons!

Super simple family food!

Serves 4

INGREDIENTS

  • 400g broccoli
  • 1 x 400g tin brown lentils, drained
  • 1/4 cup sun-dried tomatoes, chopped
  • halloumi (320g), thickly sliced
  • 6 tablespoon olive oil
  • 2 tablespoons good harissa paste
  • 4 flour tortillas to serve
  • salad to serve

Guacamole

  • 1 ripe avocado
  • small green pepper (opt), deseeded, chopped
  • 3 spring onions, finely chopped
  • 1 lime, zest & juice
  • handful coriander, chopped
  • pinch Spanish smoked sweet paprika

Harissa Oil

  • mix 1 tablespoon harissa paste with 3 tablespoons olive oil and a pinch of salt.

 

METHOD

  1. Preheat the oven 220c
  2. In a large baking tray (or 2 smaller ones) add lentils, tomatoes, halloumi & broccoli. They need to lay in a single layer. Mix the 2 tablespoons of harissa with 4 tablespoons olive oil until a runny paste forms (adding more oil if needed). Drizzle over the lentils and mix well with your hands. Drizzle the tray with 2 tablespoons oil and season with salt and pepper. Roast for 15/20 minutes until the halloumi is golden and the lentils and broccoli slightly crispy.
  3. While the lentils are roasting, add all the guacamole ingredients together in the food processor and whizz until smooth, adding a few tablespoons oil or water if seems to chunky. Season well w S&P & more lime juice.
  4. To serve spread guacamole liberally over a tortilla followed by a scoop of the lentil mixture, a drizzle harissa oil and a handful leaves. Enjoy!

 

Print Friendly, PDF & Email