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Roast Vegetable Buckwheat Tray Bake With Halloumi & Kale

Roast Vegetable Buckwheat Tray Bake With Halloumi & Kale

Serves:
2
Course:
Dinner
Cook:
45 mins

Using buckwheat and lentils as the base, this flavoursome tray bake with a crispy kale side is a delight to eat.

Credited to: Coeliac UK

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Nutritional Information

  • Calories (per serving)
    735.3kcal
  • Protein (per serving)
    29.1g
  • Carbohydrates (per serving)
    84.1g
  • Fibre (per serving)
    14.1g
  • Fat (per serving)
    32.1g
  • Sugars (per serving)
    10g

Ingredients

  • 1 red onion, peeled and cut into wedges
  • 1 red pepper, deseeded and wedged
  • 2 large mushrooms
  • 2 tbsps olive oil, plus extra for frying
  • 350ml hot vegetable stock*
  • 1 tbsp tomato puree
  • 2 garlic cloves, crushed
  • 1/2 tsp thyme
  • 140g buckwheat*
  • 1/2 pouch or tin of cooked lentils*
  • 112g Halloumi, 2cm diced
  • 50g kale, washed and shredded
  • 1/2 tsp parsley
  • Salt and pepper to taste

* Check Coeliac UK's Food and Drink Information for suitable products

Method

  1. Heat oven to 180°C, 350°F, gas mark 4.

  2. Place the prepared red onions, red peppers, and mushrooms in an oven tray. Drizzle with oil and roast for 15 minutes.

  3. In a large jug, add the hot vegetable stock, tomato puree, garlic, buckwheat and the lentils.

  4. Once the vegetables are roasted, pour the stock and buckwheat mix over the vegetables, then cover with a lid or tin foil and bake for 30 minutes or until the buckwheat is tender.

  5. While the tray bake is cooking, heat one tablespoon of oil in a frying pan, and fry the halloumi for 5 minutes, or until golden. Remove from the pan and reserve.

  6. Next, add the kale to the pan and stir fry until tender, seasoning with salt and pepper.

  7. When it’s ready, remove the buckwheat bake from the oven, top with the stir fried kale, halloumi, parsley, and salt and pepper to taste.