Spiced halloumi, swiss chard and squash filo wreath
This is a festive, flavour-packed vegetarian main – the ingredients list might look long but is actually very easy to put together
Spiced veggie one-pot with crispy halloumi and sprout crumb
Serves 4
Easy
Prep:
Cook:
Celebrate winter veg (think parsnips and brussels sprouts) in this comforting one-pot, flavoured with rose harissa and ras el hanout
Skip to ingredients
- 2 tbsp olive oil
- 225g halloumicoarsely grated
- 150g brussels sproutsthinly sliced
- 1 tsp ras el hanout
- 100g swiss chardstems roughly chopped, leaves shredded
- 250g parsnipspeeled and cut into 2cm chunks
- 700g jar of gordo or queen chickpeas
- 250ml vegetable stock
- 1 heaped tbsp rose harissa paste
- ½ lemonjuiced
- crusty breadto serve
Nutrition: per serving
- kcal470
- fat24g
- saturates11g
- carbs31g
- sugars8g
- fibre12g
- protein26g
- salt2.1g
Method
step 1
Heat 11/2 tbsp of the oil in a shallow casserole, then fry the halloumi and sprouts with the ras el hanout, stirring regularly, for 8-10 mins until the cheese is crisp and the sprouts are wilted and starting to char. Remove from the pan.
step 2
Add the remaining ½ tbsp of oil, the chard stems and parsnips. Cook for 2 mins until starting to take on some colour, then add the chickpeas in their liquid and the stock.
step 3
Stir in the harissa, then simmer, partially covered, for 10 mins until the parsnips are tender.
step 4
Add the chard leaves and stir until wilted. Squeeze in the lemon juice and add some freshly ground black pepper.
step 5
Top with the sprouts and halloumi. Serve with crusty bread for soaking up the aromatic liquid.
