Roasted Brassicas With Puy Lentils & Halloumi Recipe

Recipe By Slurrp

Roasted Brassicas with Puy Lentils & Halloumi is a hearty and nutritious vegetarian dish. The combination of roasted brassicas, including broccoli and Brussels sprouts, with earthy Puy lentils and salty halloumi cheese creates a delicious and satisfying meal. The brassicas are roasted until tender and slightly caramelized, adding depth of flavor. The Puy lentils provide protein and fiber, while the halloumi adds a creamy and salty element. This dish is perfect for a cozy dinner or a flavorful side dish.

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50minstotal
50m.total
Roasted Brassicas With Puy Lentils & Halloumi
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Ingredients for Roasted Brassicas With Puy Lentils & Halloumi Recipe

  • 1/4 Head Of Broccoli, Cut Into Florets
  • 2.50 Brussels Sprouts, Halved
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/4 cup Puy Lentils
  • 50 gram Halloumi Cheese, Sliced
  • as per your need Fresh Herbs, Such As Parsley Or Mint, For Garnish

Directions: Roasted Brassicas With Puy Lentils & Halloumi Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.Toss the broccoli florets and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet.
  • STEP 3.Roast the brassicas in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
  • STEP 4.Meanwhile, cook the Puy lentils according to the package instructions. Drain and set aside.
  • STEP 5.In a separate pan, heat some olive oil and fry the halloumi slices until golden brown on both sides.
  • STEP 6.To serve, divide the roasted brassicas and Puy lentils among plates. Top with the fried halloumi slices.
  • STEP 7.Garnish with fresh herbs, such as parsley or mint, if desired. Serve hot.

Cooking Tips

  • Make sure to evenly coat the brassicas with olive oil to ensure even roasting.
  • You can add additional seasonings, such as garlic powder or paprika, to the brassicas for extra flavor.
  • If you prefer a softer texture, you can cook the brassicas for a few minutes longer.
  • For a vegan version, you can omit the halloumi or substitute it with tofu or tempeh.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the dish in a pan over medium heat, stirring occasionally.
  • This dish can be served as a main course or as a side dish alongside grilled meats or roasted chicken.
Nutrition
value
487
calories per serving
30 g Fat23 g Protein28 g Carbs5 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    23g
  • Carbs
    28g
  • Fiber
    5g

MacroNutrients

  • Carbs
    28g
  • Protein
    23g
  • Fiber
    5g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    497mg
  • Iron
    6mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    195mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    34mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    106mg
  • Manganese
    3mg
  • Phosphorus
    475mg
  • Selenium
    23mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp