#loveyourleftovers. This quick and easy vegetarian meal is ideal for meal prep, and perfect to take to work for lunch.
¼ cauliflower, cut into small florets
½ broccoli, cut into small florets
½ carrot, diced
¼ red onion, cut into thick slices
3/4 x 400g can chickpeas, drained and rinsed
1 tsp cumin seeds
½ x 180g pack halloumi, sliced or diced
- Preheat oven to 220°C.
- Prep & cook tray bake. Toss cauliflower, broccoli, carrot, onion, chickpeas and cumin seeds with 1 tsp olive oil and ½ tsp salt on a lined oven tray (with a lip). Dot halloumi over veggies. Bake for 18–20 minutes, turning veggies once, until golden.
- Serve on plates. If taking for away for lunch, allow to cool then transfer to airtight containers.
Nutritional Info (per serve)
Energy (kJ): 1536
Energy (Cal): 367
Carbohydrate (g): 30.1
Protein (g): 21.7
Fat (g): 16.1
Saturated Fat (g): 8.4
Sugars (g): 9.4
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