Updated: May 20
This is a super versatile dish that you can mix up with different grains (we used quinoa here but rice, bulgar wheat, cous cous or more would work perfectly!), veggies and toppings. Grilled halloumi makes us drool but if you're following a vegan diet fried tempeh or tofu would be lush, as would some grilled chicken or salmon - the choice is yours!
The Reclaimed Red Kraut we topped ours with is again a nifty lil' thing, it goes with SO MANY different foods and will match whatever combinations you throw together in this dish.
So why not be a #foodwastehero, have a rummage in your fridge and cupboards and get cooking!
Ingredients (serves 3)
Cherry tomatoes x 300g
White onion, peeled and quartered x 2
1 bulb garlic, peeled
Cinnamon sticks x 2
Olive oil x 2tbsp
Quinoa x 150g
Water x 500ml
Halloumi, thickly sliced x 225g
Reclaimed Red Kraut x 4tbsp (at least!)
Green or black olives x 4tbsp
Fresh coriander x 1/2 bunch (or 1tbsp dried coriander)
Tzatziki x 2tbsp (to serve, optional)
1. Preheat oven to 180°C.
2. Place the tomatoes, onions, garlic and cinnamon in a large, deep baking tray. Drizzle over the olive oil, season with black pepper and place in the oven for 45-50 minutes until the shallots are soft.
3. Remove the tray from the oven and pour over the quinoa and water, stirring gently to combine. Place foil tightly over the baking tray (careful, it's hot!) and replace in oven for a further 15 minutes.
4. Five minutes before the quinoa comes out the oven turn on your grill and when hot add the halloumi, grilling on both sides until golden brown.
5. When the quinoa is done remove from oven but leave the foil on and allow to sit (the quinoa continues to steam, making it light and fluffy!)
6. To serve, remove the foil from the tray, pile the quinoa mix onto a plate, top with grilled halloumi, Reclaimed Red Kraut, olives, coriander and tzatziki (if using)