This recipe is so simple and so tasty! It comes together in just a few minutes if you have precooked rice or use a packet of instant rice. Perfect for a nutritious, easy weeknight meal. Perfectly balanced salty and sweet halloumi, colourful vegetables and a hearty base of rice and lentils, topped with tangy pickled onions and a delicious creamy dill yoghurt dip.
When building a satisfying meal, consider the following:
- Visual appeal
- Add a variety of colours and plate beautifully
- Texture- consider a variety of textures that you enjoy
- Flavour- make sure it is tasty!
--> These factors allow for mental satisfaction and readiness to end the meal. Physical fullness may not be enough to feel satisfied
Other things to consider when building a balanced, nutritious meal:
1. How can I make this meal more sustaining? A variety of food groups is key. Protein, fats and fibre can slow the release of energy from the meal and make it more sustaining.
2. Is there a way I can add more nutrition? Consider adding more fibre, or energy foods, different colours of fruit or vegetables, or some protein or healthy fats as an an opportunity for nutrition :)
Ingredients Serves 2-4
Cooked brown rice (or Instant Packet rice)
A large bunch of asparagus (hard ends removed)/green beans (topped and tailed)
A large bunch of radishes or a few carrots, quartered
2 large handfuls of wild rocket 1 tin lentils (drained and rinsed)
Pickled red onions
For the Halloumi
A block of Halloumi, cut into slices
Honey or maple syrup
For the Yoghurt dip
Small tub or about 1/2 cup Greek yoghurt Handful fresh dill, finely chopped Juice of 1 lemon Pinch of salt
Instructions
1. Toss aspargus/green beans and carrots/radishes with olive oil and season with salt. Preheat the airfrier to 180 degrees C. Cook, checking and shaking in between for about 10 minutes, until just crisp on the outside.
2. Prepare the yoghurt dip by mixing the yoghurt, dill, lemin and salt in a small bowl.
3. Heat up a pan with a drizzle of olive oil on medium heat. Add the halloumi, drizzle with the honey/maple syrup and fry for 2-3 minutes on each side until golden brown.
4. Prepare your bowls with the rice as the base, topped with lentils, halloumi, roast vegetables, rocket, yoghurt sauce and pickled onions.
Serve warm and enjoy :)
Note: If you don't have an airfrier, you can use the oven to roast the vegetables. In this case, preheat the oven first to 180 degrees C, line a tray with baking paper, drizzle with olive oil and a pinch of salt and bake for 20-25 minutes.
Alternatives: You can use any veggies you prefer- mix it up, trying to aim for at least 2 colours :) You can also mix up the grains- try quinoa/barley/bulgur wheat/buckwheat
For personalised guidance on making nutritious and satisfying food choices that suit your individual needs, book a consultation here.https://www.gabimeltzerdietician.com/book-online.