I know so many people that have decided to become vegetarian and they’re always looking for great meal ideas. I mean, you can only eat so many cheesy baked dishes..!
If you’re following a low carb lifestyle, your vegetarian options are even more limited without grains and pulses…
These Middle-Eastern-Style Halloumi Bowls are great as a vegetarian meal and even for us omnivores, it makes a perfect dinner. Or serve it as an anti-pasti platter.
I love food platters and eating little plates of different nibbles. So these Middle-Eastern-Style Halloumi Bowls really are perfect for that too!
And if you’re not a vegetarian, go ahead and add some chorizo or sliced cold meats – yum 😉
Time: 30 minutes
You will need:
1/2 an English cucumber, spiralized / noodled
1 cup double cream Greek-style yoghurt
1 garlic clove, minced
1 lemon – juice + zest
+- 12 baby aubergines / eggplant / brinjals
olives – black or green, pitted
+- 120 g halloumi cheese
fresh basil or mint
pumpkin seeds, toasted
For the aubergines:
Heat a large glug of olive oil in a large pot or pan and slowly fry the halved aubergines, seasoned with salt.
Cook on both sides until golden brown and soft.
Remove them from the pot and immediately sprinkle lightly with cumin, paprika & cayenne pepper. Add the lemon zest and a good squeeze of lemon juice.
For the cucumber tzatziki:
Mix the cucumber noodles with the yoghurt, minced garlic and a squeeze of lemon juice. Season with salt and add a drizzle of olive oil.
Serve in bowls with fried halloumi, some fresh herbs, olives and toasted pumpkin seeds.
And like I said, if you feel like some chorizo or other cold meat, just add it in there! You can arrange it onto a platter with the tzatziki in little bowls.. go wild..