Muhammara with Roasted Cauliflower, Quinoa and Halloumi
User Reviews
3.5
6 reviews
Good
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
2 people
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Calories
603 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Muhammara with Roasted Cauliflower, Quinoa and Halloumi
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Delicious vegetarian dish from Aleppo, Syria to impress your family and friends.
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Ingredients
Muhammara Dip
- 2 pepper Italian variety
- 35 g walnuts
- 35 g breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Aleppo pepper chilli flakes
- ½ teaspoon smoked paprika
- 1 garlic clove
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon cumin
Rest of the ingredients
- ¼ cauliflower head
- 1 teaspoon paprika sweet
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 tablespoon raisins
- 1 cup quinoa
- 1 block halloumi cheese
- mint chopped
- 1 pomegranate
- olive oil
- lemon juice
Instructions
Muhammara Dip
- Preheat the oven to 200Cº. Roast the Italian peppers for about 25 minutes or until the skin has blackened.
- Take the peppers out, leave them to cool and remove the skin. Leave the oven on as it will be used for the cauliflower. Transfer into a food processor and add the walnuts, breadcrumbs, olive oil, chilli flakes, smoked paprika, garlic, lemon juice, maple syrup and cumin.
- Blend all the ingredients until uniform and smooth consistency.
To prepare the rest of the ingredients
- Cut the cauliflower into small florets, coat with some olive oil and sweet paprika and bake it for about 30 minutes. When the cauliflower has been in the oven for 10 minutes, add raisins to the baking tray to bake them together with the cauliflower for a further 15 minutes. Take the tray out of the oven and leave aside.
- To cook the quinoa, use 1:2 ratio, so double the amount of water for the quinoa you are going to cook and leave the pan uncovered while cooking it. When all the water has evaporated, your quinoa will be ready to go.
- Cut the halloumi into slices and grill on a skillet pan until golden.
- On the side of a plate, add the Muhammara sauce, then add the cooked quinoa on the centre of the plate topped with the roasted cauliflower and raisins. Finally, add the Halloumi on the top. Garnish with pomegranate and chopped mint and drizzle some olive oil and lemon juice.
Nutrition Information
Show Details
Calories
603kcal
(30%)
Carbohydrates
69g
(23%)
Protein
11g
(22%)
Fat
36g
(55%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
17g
(85%)
Sodium
169mg
(7%)
Potassium
986mg
(21%)
Fiber
13g
(52%)
Sugar
40g
(80%)
Vitamin A
4481IU
(90%)
Vitamin C
203mg
(226%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 169mg | 7% |
| Potassium | 986mg | 21% |
| Fiber | 13g | 52% |
| Sugar | 40g | 80% |
| Vitamin A | 4481IU | 90% |
| Vitamin C | 203mg | 226% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.5
6 reviews
Good
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