New: Healthy Halloumi Bowl

A source of fibre, rich in protein and bursting with flavour, this bowl features roasted sweet potato, braised yellow beetroot, pearl barley, and fresh herbs. I grill the halloumi (Cypriot cheese) on a hot plate. Served alongside is pumpkin hummus. Perfect for lunch or dinner, at home or at work, or on the go. 500 grams, packaged per person, vegetarian.

Aubergine, yellow beetroot, cherry tomatoes, edamame beans (young soybeans), radish, carrot, pumpkin, garlic, sweet potato, lemon, fresh dill, mint, parsley, confit lemon, kalamata olives, chickpeas, chilli powder, cumin seeds, vadouvan (cumin, fenugreek, lentils, mustard seeds, curry leaves, garlic, turmeric, grape seed oil), raisins, halloumi (made from pasteurised cow's milk), pearl barley, tahini (sesame paste), extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, sesamzaad, soja, sulfiet.

Microwave

Remove the halloumi from the tray with the baking paper. Heat the salad covered with the foil for 2 minutes (1 person) to 3-4 minutes (2 or more persons) until warm. Heat the halloumi on the baking paper for 1 minute. Serve with the pumpkin hummus. The salad can also be enjoyed cold.

Oven — 200°C, 10-20 minMarleen's choice

Remove the halloumi from the tray with the baking paper. Heat the freekeh salad until warm, covered with an oven-safe plate or aluminium foil for 10 minutes (1 person) to 20 minutes (2 or more persons). Heat the halloumi on the baking paper for 8-10 minutes. Serve with the pumpkin hummus. The salad can also be enjoyed cold.

Energy136,84 kcal

Protein5,17 g

Fat7,57 g

of which saturated2,49 g

Carbohydrates10,22 g

Dietary fibre2,81 g

Salt0,67 g

Average weight: 500 g