Roast Vegetable Buckwheat Tray Bake with Halloumi and Kale
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
Kcal:
Serves 4
Ingredients
- Heat oven to 180°C, 350°F, gas mark 4.
- Place the prepared red onions, red peppers, and mushrooms in an oven tray. Drizzle with oil and roast for 15 minutes.
- In a large jug, add the hot vegetable stock, mustard powder, tomato puree, garlic, buckwheat and the lentils.
- 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.
- While the tray bake is cooking, heat one tablespoon of oil in a frying pan, and fry the Hallumi for five minutes, or until golden. Remove from the pan and reserve.
- Next, add the kale to the pan and stir fry until tender, seasoning with salt and pepper.
- 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.
Notes: *Search our online Food and Drink Information for suitable products
Method
- 2 red onions, peeled and cut into wedges
- 2 red peppers, deseeded and wedged
- 4 large mushrooms
- 2 tbs olive oil, plus extra for frying
- 700ml hot vegetable stock*
- 1 tsp English mustard powder
- 2 tbsp tomato puree
- 3 cloves garlic, crushed
- 1 tsp fresh thyme
- 280g buckwheat*
- 1 pouch or can of cooked lentils*
- 225g Halloumi, 2cm diced
- 100g kale, washed and shredded
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
