Vegetarian Weekly Menu 24/2022

Grilled Halloumi Sandwich with Hummus and Greens

by Fattig.student
Vegetarian
30 min
Grilled Halloumi Sandwich with Hummus and Greens

ingredients

  • 200 g chickpeas
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 pinch cumin
  • 1 pinch salt
  • 2 x baguettes
  • 100 g halloumi cheese
  • 1/4 x red onion
  • 1/2 x tomato
  • 15 g rocket

method

  1. Start with the hummus. Pour away the water from the chickpea can, and rinse the chickpeas under cold water until the water stops bubbleing.
  2. Add the chickpeas in a food processor together with the garlic, lemon juice, olive oil, cumin and salt. Mix until smooth. Set aside.
  3. Cut the baguettes in half and soak them with some water. Grill the baguettes on both sides for a couple minutes until golden brown.
  4. Grill the halloumi on both sides until golden brown. You can also fry the halloumi in a frying pan if you don't have a grill.
  5. Slice up som red onion and tomatoes.
  6. Fill the baguettes with hummus, red onion, tomato, rocket and grilled halloumi.
  7. Note: you have to set aside half of the hummus if you follow the weekly menu. It will be used in another recipe.

Grilled Halloumi Salad with Strawberries

by Fattig.student
Vegetarian
Gluten-free
15 min
Grilled Halloumi Salad with Strawberries

ingredients

  • 100 g halloumi cheese
  • 1/2 x red onion
  • 50 g strawberries
  • 1/2 x tomato
  • 30 g rocket
  • 15 g toasted pine nuts
  • 1 tsp extra virgin olive oil
  • 1 tsp balsamic syrup

method

  1. Slice the halloumi and grill on both sides until golden brown. You can fry the halloumi in a frying pan if you don't have access to a grill.
  2. Cut the red onion, strawberries and tomato and add to a bowl together with the rocket, roasted pine nuts and olive oil. Mix well.
  3. Serve the salad with grilled halloumi and a drizzle of balsamico sirup.

Mixed Bruschetta

by Fattig.student
Vegetarian
15 min
Mixed Bruschetta

ingredients

  • 2 x baguettes
  • 1/2 x red onion
  • 50 g strawberries
  • 1 x tomato
  • 4 tbsp fresh basil
  • 50 g feta cheese
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic

method

  1. We are using hummus in this recipe that were made earlier in the weekly menu.
  2. Slice up the baguettes and soak them with a little water before you grill them on both sides until they turn crispy and golden. You can also bake them in the oven if you don't have access to a grill.
  3. Cut red onion, tomato and strawberries into small cubes and mince the basil. Keep the ingredients separated.
  4. Add the strawberries, half of the red onion and half of the basil to a bowl. Give it a mix and add half of the feta cheese at the end.
  5. Add the tomatoes, the rest of the red onion and the rest of the basil to another bowl. Mix together and add a pinch of salt to taste.
  6. Drizzle some olive oil over the crispy baguettes and use a whole clove of garlic to scrape over the top of the baguettes. This will add a nice taste to them.
  7. Add hummus and the rest of the feta cheese on some, the strawberry mix one some and the tomato mix on the last ones.

Pasta Salad with Creamy Feta Pesto

by Fattig.student
Vegetarian
30 min
Pasta Salad with Creamy Feta Pesto

ingredients

  • 100 g pasta penne
  • 8 tbsp fresh basil
  • 15 g toasted pine nuts
  • 1 clove garlic
  • 1/4 dl extra virgin olive oil
  • 100 g feta cheese
  • 1 pinch salt
  • 50 g strawberries
  • 1/2 x red onion
  • 30 g rocket

method

  1. Boil the pasta according to the instructions on the package.
  2. Make the feta pesto by adding basil leaves, garlic, roasted pine nuts, olive oil, feta cheese and salt to a food prosessor. Mix until smooth.
  3. Cut the red onion and strawberries.
  4. Rinse the cooked pasta in cold water until the pasta to cool it down completely.
  5. Fold in the feta pesto to the cooled pasta, and finally add the rocket, strawberries and red onion at the end. Serve with extra feta cheese.
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