I’m here to argue that salad isn’t just for the summer! This roasted butternut squash salad is the perfect salad to enjoy in the autumn or winter, with warm ingredients that make it feel hearty, but still light (is that an oxymoron?).

Just like with all of my other salad recipes, this butternut squash salad contains plenty of yummy bits. I’m not here for a bowl that’s 99% lettuce – I need flavour! Texture! Nutrition! And this salad has a bit of everything.

As well as warm roasted veggies, this salad has toasted pine nuts, a touch of lemon, and finely grated goat cheese. As you toss the cheese through the salad, it coats the warm veggies and brings a touch of its tangy, salty flavour to the entire bowlful. Just wonderful.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• butternut squash – I chopped up about half of a medium-sized fresh squash. You can buy it pre-chopped if you’re short on time.
• red onion
• arugula (rocket)
• pine nuts
• hard cheese – I used a hard goat’s cheese, but any similar cheese would be great, e.g. a vegetarian parmesan-style cheese.
• dried oregano (or similar dried herbs – whatever you like best)
• garlic
• lemon (I used fresh lemon, but a bottle of lemon juice will also work)

You could easily add extra ingredients to this butternut squash salad, or swap out any of the ingredients you’re less keen on. Since the butternut squash and red onion are roasted together for this salad, any other vegetables that can roast up at the same time would be an easy addition. For example:

• mushrooms
• eggplant (aubergine)
• bell peppers
• canned chickpeas

You could also add any other raw ingredients that sound good – this really is an adaptable recipe! Some pecans, diced apples, dried cranberries, pumpkin seeds, or any other fun mix-ins would all work well here.

Becca’s Top Tip

This autumnal salad is great eaten straight away, while the roasted veggies are still warm. However, any leftovers are just as good eaten cold from the fridge the next day!

Printable Instructions

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Roasted Butternut Squash Salad

Roasted butternut squash salad is a great autumn / winter salad, with goat cheese and pine nuts, and heaps of flavour.

Course Light lunch, Side Dish

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 246kcal

Author Becca Heyes

Ingredients

• 340 g (~ 3/4 lb) butternut squash
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1 small red onion
• 2 cloves garlic, unpeeled
• 1/2 tsp dried oregano (or mixed herbs)
• 1 Tbsp pine nuts
• 1 large handful fresh arugula (rocket)
• 30 g (~ 1 oz) hard goat’s cheese, finely grated
• 1 Tbsp fresh lemon juice

Instructions

• Heat the oven to 190°C (Gas Mark 5 / 375°F).
• Remove the peel from the butternut squash – a peeler usually works well, unless the skin is particularly tough (in which case, use a knife). Cut the squash into bitesized dice (1-2 cm pieces), and lay them out on a baking tray. Toss with some olive oil, and sprinkle with a little salt. Roast for around 15 minutes, until slightly softened.
  
• Peel and slice the red onion. Cut one end from each garlic clove, but leave them otherwise unpeeled. When the butternut squash has roasted for about 15 minutes, add the onion and whole garlic cloves to the tray, and sprinkle with the dried oregano. Return the tray to the oven for a further 10 minutes.
  
• Toss the vegetables, then add the pine nuts, and return to the oven for a final 5 minutes. The squash should be tender and the pine nuts should be just starting to brown.
  
• Remove the garlic cloves from their skins (they should squeeze right out), and mash the cloves a little with a fork. Add everything to a bowl, along with the arugula, grated cheese, and a squeeze of lemon juice. Mix well to combine.
  
• Serve warm, or store in the fridge until needed, and serve cold.
  

Video

Nutrition

Serving: 1side portion | Calories: 246kcal | Carbohydrates: 25.7g | Protein: 8.4g | Fat: 14.1g | Saturated Fat: 3.7g | Cholesterol: 10mg | Sodium: 832mg | Potassium: 730mg | Fiber: 4.6g | Sugar: 5.7g | Calcium: 288mg | Iron: 2mg

Other Salad Recipes

Healthy Vegetarian Recipes

Roasted Butternut Squash Salad

Extra Special Tabbouleh Salad with Halloumi

Peach and Mozzarella Salad with Rocket

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

The post Roasted Butternut Squash Salad appeared first on Easy Cheesy Vegetarian.

Have you ever had tabbouleh? It’s the perfect fresh and tasty summer salad.

Well, this isn’t your usual tabbouleh salad – it’s made extra special with the addition of some of my all-time favourite ingredients: crispy halloumi, hearty chickpeas, salty olives, and lots more. Every bite has a different mixture of tasty ingredients – it’s pretty healthy, but totally irresistible at the same time (and that’s not always an easy combination to achieve!).

This tabbouleh is a total game-changer for this warm weather. I cooked up a big batch and it kept us going for a few days, served alongside something different each time – it’s so nice to have something tasty in the fridge that I can grab whenever I need a nice, quick side dish.

Because of the variety of ingredients in this tabbouleh, it can be served as a standalone meal, or as a side dish alongside something else. Check below for some serving ideas!

What is Bulgur Wheat?

If you’ve never had bulgur wheat before, you’re missing out! It’s similar to couscous, in that it’s tiny pieces of wheat-based grain, almost like tiny pieces of pasta. It’s mild and nutty, and just like other grains, it can take on any flavour profile you want it to.

Bulgur wheat is a whole grain, so it’s really good for you too.

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• bulgur wheat. If you have the choice, go for a fine bulgur rather than a coarse one. Quinoa or couscous would also work, if that’s what you have on hand; check the cooking instructions on the packet if you’re using an alternative grain.
• canned chickpeas
• olives. I used a mixture of whole green olives and sliced black olives, which gave a nice variety of texture and flavour.
• halloumi cheese. The halloumi will be served cold in this salad, and can become a little ‘squeaky’. I personally love this, but if you’re not a fan of cold halloumi, you could easily swap this for crumbled feta or any other cheese.
• pine nuts (or an alternative nut or seed)
• lemon juice (I used fresh)
• fresh parsley and mint
• tomatoes. Use good quality tomatoes with lots of flavour – the ones that smell like a greenhouse!
• cucumber
• vegetable stock. I used a stock cube, which I crumbled into hot water. You can use liquid stock if that’s what you have – just heat it up before adding to the bulgur.

Since I’ve already added lots of different ingredients to the traditional tabbouleh recipe, there’s no reason you couldn’t change up the recipe again with your own choices. The more you change, the further away from a ‘proper’ tabbouleh you will get, but it will always end up delicious, and I don’t believe in having too many rules when it comes to food!

Here are a few ideas for other no-cook ingredients you could add (but don’t use all of them at once!):

• pumpkin seeds
• tinned sweetcorn
• soft goat cheese
• crumbled feta cheese
• sliced spring onions
• diced red onion
• balsamic vinegar
• black beans
• chopped cilantro (fresh coriander)
• chopped basil
• sun-dried tomatoes
• cooked baby potatoes (or tinned potatoes)

Becca’s Top Tip

When I made my tabbouleh, I toasted the halloumi cheese and pine nuts in a pan to give them extra flavour. If you’re in a rush, you can easily add them raw instead, or swap them for an alternative ingredient.

Printable Instructions

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Extra Special Tabbouleh with Halloumi Cheese

An extra special version of tabbouleh with halloumi cheese, chickpeas, olives, and much more! A tasty, healthy vegetarian salad.

Course Appetiser, Light lunch, Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 people

Calories 572kcal

Author Becca Heyes

Ingredients

• 200 g (~ 1 cup) bulgur wheat
• 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
• 350 ml (~ 1 1/3 cups) vegetable stock (I use low salt)
• 6 inch piece cucumber
• 250 g (~ 9 oz) good quality tomatoes
• Small bunch fresh parsley
• Small bunch fresh mint
• 75 g (~ 2 1/2 oz) olives (black, green, or both)
• 3 Tbsp lemon juice (I used fresh)
• 3 Tbsp extra virgin olive oil
• 1/2 tsp black pepper
• 225 g (~ 8 oz) halloumi cheese
• 2 Tbsp pine nuts

Instructions

• Place the bulgur wheat and the drained chickpeas in a mixing bowl, and add the hot vegetable stock. I used a stock cube, so I crumbled that into the bowl and added boiling water straight from the kettle. If you’re using liquid vegetable stock instead, bring it to the boil in a saucepan, and then add it to the bulgur. Mix to combine, cover the bowl with a plate or lid, and set aside. Give it a stir every 5 minutes or so.
  
• While the bulgur is soaking, cut up the cucumber and tomatoes into small dice. Add it to a large mixing bowl (not the same bowl as the bulgur).
  
• Sort through the mint and parsley, removing any particularly tough stems. Chop the leaves thoroughly.
  
• Check on the bulgur mixture, giving it a good stir. It should have absorbed any excess liquid from the bowl. If the bulgur still tastes a little hard, add a splash more hot water, replace the lid, and leave to sit for a little longer. Once the bulgur is softened up to your liking, uncover the bowl, and allow it to cool for at least 10 minutes.
  
• Add the (mostly) cooled bulgur mixture to the tomatoes, along with the chopped herbs, olives, lemon juice, extra virgin olive oil, and black pepper. Mix thoroughly to combine, and place in the fridge to chill fully.
  
• Cut the halloumi cheese into 1cm dice, and add it to a dry frying pan over a medium heat. Cook for 5 minutes or so, stirring regularly, until the cheese has released its liquid. Add the pine nuts to the pan, and cook for a few more minutes, until both the cheese and the nuts are golden brown. They can burn quickly, so keep an eye on them.
  
• Add the cheese and nuts to the salad. You can serve it immediately, while the cheese is still warm, or chill again to serve later.
  

Video

Nutrition

Serving: 1portion | Calories: 572kcal | Carbohydrates: 56.1g | Protein: 22.6g | Fat: 31.5g | Saturated Fat: 11.6g | Cholesterol: 39mg | Sodium: 726mg | Potassium: 586mg | Fiber: 14.8g | Sugar: 4.9g | Calcium: 475mg | Iron: 5mg

Other Chickpea Recipes

Vegetarian Salad Recipes

Extra Special Tabbouleh Salad with Halloumi

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

Easy Chickpea Stir Fry

Lemony Chickpea Casserole

The post Extra Special Tabbouleh Salad with Halloumi appeared first on Easy Cheesy Vegetarian.

I always used to think I wasn’t a salad lover, but it turns out I just don’t like boring salads. And this peach and mozzarella salad is far from boring! Every ingredient in this salad brings something a bit different to the party:

• fresh peaches and tomatoes bring a sweet juiciness
• pumpkin seeds and homemade croutons bring a nice crunch
• rocket leaves bring a peppery flavour
• fresh mozzarella cheese brings a rich creaminess
• and the balsamic dressing ties it all together and adds a nice tang

The combination is just *chef’s kiss*.

As with most of my recipes, you can switch up the ingredients of this peach salad however you like. I’ve added some ideas below!

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Ingredients and Substitutions

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

• salad leaves – I love to include rocket (arugula) in my salads, because it has a wonderful, peppery flavour. It can be a little intense on its own, so I like to use a mixture of different leaves – this time I used a bagged salad that included rocket, spinach, baby red leaf, and mizuna leaves.
• fresh mozzarella
• fresh peach (make sure it’s a nice ripe one)
• bread – to make homemade croutons. One large slice, or two small slices, is plenty, and it’s totally fine to use slightly stale bread.
• cherry tomatoes (or plum tomatoes, or similar)
• pumpkin seeds
• balsamic vinegar

If you’d like to use different ingredients, try to swap like for like, so you retain the balance of crunchy, sweet, tangy, etc. For example:

• pumpkin seeds could be swapped for pine nuts, chopped walnuts, or cashews.
• fresh mozzarella could be swapped for crumbled feta, cubes of marinated tofu, or halloumi cheese.
• fresh peaches could be swapped for diced plums, apples, strawberries, or a similar juicy fruit.

Becca’s Top Tip

If you’re planning to prepare this recipe in advance, wait to add the dressing until just before serving, to avoid soggy leaves. I’d also recommend storing the croutons separately until you’re ready to serve, so the juicier ingredients don’t make them soft.

Printable Instructions

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Peach and Mozzarella Salad with Rocket

This peach and mozzarella salad is bursting with fresh summer flavour, including sweet peach, creamy cheese, and crunchy homemade croutons!

Course Appetiser, Light lunch, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 573kcal

Author Becca Heyes

Ingredients

For the croutons:

• 1 slice bread (or 2 small slices) – stale bread is fine
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

For the dressing:

• 1 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil

To assemble:

• 90 g (~ 3 oz) salad greens, including rocket (arugula)
• 125 g (~ 4 1/2 oz) fresh mozzarella cheese
• 1 ripe peach
• ~ 8 cherry tomatoes
• 2 Tbsp pumpkin seeds

Instructions

• Cut the bread into bitesized pieces, and add to a bowl. Drizzle with olive oil, and add plenty of salt and pepper. Mix thoroughly until well coated in the oil. Cook the croutons until golden brown and crispy. I cooked mine for 5 minutes in the air fryer at 200°C (400°F), but you could also bake in the oven for 5-10 minutes. However you cook them, keep an eye on them, as they can burn quite quickly. Set aside to cool.
  
• To make the balsamic dressing, simply combine the balsamic vinegar and the extra virgin olive oil. The easiest way is to put them in a small jar with a lid, and shake hard. Alternatively, you can use a small whisk, or even a mini food processor. Keep mixing until the two ingredients have emulsified to give a cohesive dressing.
  
• Cut the mozzarella, peach and tomatoes into bitesized pieces. When you're ready to eat, combine all of the salad ingredients in a bowl, including the cooled croutons and the dressing. Mix well.
  
• Serve immediately after adding the dressing. If you'd like to prepare the recipe in advance, wait until serving to add the croutons and dressing to the other ingredients.
  

Video

Nutrition

Serving: 1portion | Calories: 573kcal | Carbohydrates: 41.2g | Protein: 18.4g | Fat: 37.2g | Saturated Fat: 3.6g | Cholesterol: 45mg | Sodium: 992mg | Potassium: 592mg | Fiber: 4.3g | Sugar: 12.3g | Calcium: 288mg | Iron: 3mg

Other Salad Recipes

Summery Vegetarian Recipes

Roasted Butternut Squash Salad

Extra Special Tabbouleh Salad with Halloumi

Peach and Mozzarella Salad with Rocket

Chickpea Pasta Salad with Pesto (20 Minute Meal!)

The post Peach and Mozzarella Salad with Rocket appeared first on Easy Cheesy Vegetarian.

This chickpea pasta salad is the perfect light, summery meal – the flavours are seriously irresistible. It’s packed with different tastes and textures, with fresh vegetables and plenty of tasty bits, all coated in a vibrant pesto dressing. Try to resist going back for ‘just one more bite’, I dare you.

This unbelievably tasty vegetarian pasta salad has got so many wonderful mix-ins, including (but not only!) fresh tomatoes, black olives, chickpeas, and crumbled feta cheese. Every bite is different, with a new little pop of flavour to discover in each mouthful. The addition of chickpeas make the salad extra hearty, with more protein and fibre than other pasta salads.

And if you don’t like any of the ingredients I’ve chosen, just switch them out for something different! It’s really customisable, and as long as you follow the simple formula below, you’ll end up with an incredible pasta salad.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• pasta. Any smallish shape is welcome here, such as macaroni, penne, conchiglie, fusilli, or farfalle (which is what I used). I would avoid long strands of pasta (like spaghetti, tagliatelle or mafalde), as they don’t work as well for pasta salad.
• fresh pesto. Pesto is easy to find in jars for fairly cheap, but if you can splash out on a tub of the fresh stuff (or just make your own at home!), I promise it’s worth it – you can really taste the difference. I used basil pesto, but any variety will work well.
• chickpeas – tinned ones, to make this a quick throw-together meal.
• red onion
• black olives
• feta cheese
• tinned sweetcorn
• cherry tomatoes
• fresh arugula (rocket)

Becca’s Top Tip

The only thing that needs cooking in this recipe is the pasta – so if you have any cooked pasta leftover from yesterday, this chickpea pasta salad will be even quicker to make!
To prevent cooked pasta from clumping as it cools, make sure you rinse it thoroughly in cold water, so the starch doesn’t stick it together. Then, just store it in the fridge for a day or two, until you’re ready to mix up your pasta salad.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Boil your pasta until it’s cooked al dente, then rinse it thoroughly with cold water to stop it sticking together.

Step 2: Add the pesto, and mix thoroughly.

Step 3: Add the remaining ingredients, and mix to combine.

Step 4: Serve chilled.

Becca’s Top Tip

Pasta salad is perfect for vegetarian packed lunches! Store the fully assembled salad in the fridge in a sealed tub for up to 3 days, and just scoop some into your lunchbox whenever you need it.

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Chickpea Pasta Salad

This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!

Course Light lunch, Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 551kcal

Author Becca Heyes

Ingredients

• 250 g (~ 1/2 lb) uncooked pasta (or 500g / ~ 1 lb cooked pasta)
• 130 g (~ 4 1/2 oz / ~ 1/2 cup) fresh basil pesto
• 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
• 1/2 red onion, diced
• 100 g (~ 1/2 cup) tinned sweetcorn
• 100 g (~ 3 1/2 oz) feta cheese, roughly crumbled
• 125 g (~ 4 1/2 oz) good quality cherry tomatoes, quartered
• 50 g (~ 1/3 cup) black olives, whole or sliced
• 60 g (~ 2 oz) fresh rocket (arugula)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Boil the pasta in plenty of water until cooked al dente, then drain. Rinse thoroughly in cold water to remove any starch – this helps to avoid clumping.
• Add the pesto to the cooked pasta, and mix thoroughly.
• Add the remaining ingredients, including salt and pepper to taste. Mix well to combine. Serve chilled.

Notes

Store any leftovers in an air-tight tub in the fridge for up to 3 days.

Nutrition

Serving: 1portion | Calories: 551kcal | Carbohydrates: 77.1g | Protein: 23.9g | Fat: 19.7g | Saturated Fat: 6.8g | Cholesterol: 91mg | Sodium: 677mg | Potassium: 548mg | Fiber: 6.7g | Sugar: 6g | Calcium: 327mg | Iron: 8mg

The post Chickpea Pasta Salad with Pesto (20 Minute Meal!) appeared first on Easy Cheesy Vegetarian.

Coronation chicken has been a popular dish in the UK ever since it was created to honour the coronation of Queen Elizabeth II back in 1953. And it’s so ridiculously tasty that it deserves to be resurrected for King Charles’ coronation!

The vegetarian version uses chickpeas instead of chicken, along with little nibbles of tasty dried fruit and fresh herbs in a creamy curry sauce.

I’m always amazed by just how much flavour you can get from just a few ingredients, and these coronation chickpeas are the perfect example. With just 6 simple ingredients and literally 5 minutes of effort, the amount of flavour is unreal!

And what’s more, the flavour only gets better over time – so whip up a quick batch of this simple chickpea salad a little while before you need it, and it will be ready to go when you are.

We Brits are renowned for making something tasty from super simple ingredients (perhaps due to necessity during post-war rationing!), so check out my other British recipes for some more inspiration.

Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a couple of cupboard staples, like salt and pepper. See the printable recipe card below for detailed ingredient quantities.

• canned chickpeas
• mayonnaise (regular or light is fine)
• spring onions
• dried fruit – apricots, raisins, or a bit of both!
• curry powder
• cilantro (or parsley)

Becca’s Top Tip

The recipe is easy to adapt with whatever mix-ins you feel like, so make it your own! You could swap the curry powder for your favourite spice, add some extra fresh and crunchy vegetables, or use Greek yogurt instead of mayo. See my creamy chickpea salad sandwiches for some more ideas.

Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Step 1: Add all of the ingredients to a small mixing bowl.

Step 2: Mix well to combine. If you have time, leave the mixture in the fridge for an hour or so, or even overnight. Otherwise, they’re great eaten straight away too!

Step 3: Serve chilled, on toast or salad.

Becca’s Top Tip

Although these creamy chickpeas are delicious on all kinds of bread, I prefer to choose a crunchy kind, as it adds a nice bit of texture to the dish. Something like a crunchy baguette or a slice of toast is perfect.

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Coronation Chickpeas

Coronation chickpeas are a quick and seriously flavourful vegetarian version of the British dish coronation chicken. Perfect for picnics!

Course Light lunch

Cuisine British

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 3 people

Calories 203kcal

Author Becca Heyes

Ingredients

• 1 x 400g tin chickpeas, drained (240g when drained)
• 2 spring onions, chopped
• 2 Tablespoons mayonnaise
• 2 Tablespoons dried fruit (raisins, chopped dried apricots, or a bit of both)
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Few sprigs fresh coriander (cilantro) or parsley, chopped

Instructions

• Add all of the ingredients to a small mixing bowl. Mix well to combine. If you have time, leave in the fridge for at least an hour. If you’d prefer to leave them overnight, transfer to an air-tight tub.
• Serve chilled with toast, crunchy bread (e.g. baguette), or salad.

Notes

This dish is arguably even better prepared the day before you need it, and stored in an air-tight tub in the fridge to let the flavours develop.

Nutrition

Serving: 1portion | Calories: 203kcal | Carbohydrates: 28.1g | Protein: 6g | Fat: 8.2g | Saturated Fat: 1.2g | Cholesterol: 3mg | Sodium: 454mg | Potassium: 238mg | Fiber: 5.9g | Sugar: 13.3g | Calcium: 42mg | Iron: 2mg

The post Coronation Chickpeas (Creamy Curried Chickpea Salad) appeared first on Easy Cheesy Vegetarian.

Cowboy caviar is the recipe of the summer! It’s going viral on TikTok at the moment, and for good reason – it’s fresh, it’s full of vibrant flavours and colours, it couldn’t be easier to make, and it’s packed with goodness. What’s not to love?!

What is cowboy caviar?

Cowboy caviar – also known as Texas caviar – is, of course, not made with real caviar. This is a vegetarian website, after all.

In fact, it’s actually a bean salad, usually made with black eyed beans and various crunchy vegetables, served in a simple vinaigrette-style dressing. It’s fresh and vibrant, and is a perfect cold salad to serve as a side dish alongside any number of meals – or to scoop up with tortilla chips!

Cowboy caviar is really easy to customise – you can pretty much add whatever vegetables or other mix-ins you fancy. I’ve listed plenty of ideas below!

Creamy cowboy caviar

Cowboy caviar is usually made with a light, vinaigrette-style dressing.

But this time, I thought I’d make it extra special, with a creamy avocado dressing. I blended ripe avocados to make a glossy coating for the crunchy vegetables – it’s such a nice contrast.

I also added jalapeños, fresh herbs, spices, and lime juice, so it adds heaps of flavour, and makes it feel a bit more luxurious than a standard bean salad.

I’ll admit, I’m not generally a salad lover – I’ve said before how I need my salads to be a bit more substantial than pure lettuce, like pasta salad, or fattoush. But this cowboy caviar is definitely an irresistible salad, with plenty of extra little touches like the flavourful, creamy avocado dressing.

Is cowboy caviar vegan?

This cowboy caviar is completely vegan.

I may have made my version extra creamy, but since I used avocado instead of a dairy-based sauce, even this creamy cowboy caviar is totally vegan.

Of course, if you decide to stray from the recipe, just make sure you avoid any non-vegan mix-ins if you need your cowboy caviar to be vegan.

What are the ingredients of cowboy caviar?

There’s no set recipe for cowboy caviar – you can pretty much add whatever you have to hand, and it will probably end up good. I love recipes like this, where you can make things slightly differently each time!

I like to choose a nice variety of ingredients, using as many different colours and textures as I can.

You’ll probably want to choose your ingredients from a few different categories. For example:

• beans (I used black eyed beans and black beans – you could turn it into a chickpea salad instead, if you prefer)
• raw vegetables (I used red pepper, spring onions and tinned sweetcorn)
• nuts or sees (I used pumpkin seeds) for an extra bit of crunch
• any other extra tasty bits for added wow factor (I added some black olives)

If you choose a couple of ingredients from each of these categories, you’ll be golden.

How to make cowboy caviar

Step 1: Mix together the bean salad ingredients

In a large mixing bowl, combine the beans, raw vegetables, and any other mix-ins you’ve chosen to add.

Step 2: Blend up the creamy avocado dressing

Use a food processor to blend together the dressing ingredients. As well as the avocado itself, I also added fresh coriander (cilantro), pickled jalapeños, cumin, lime juice, and a few other things.

Blitz it all together until it’s nice and smooth and creamy.

Step 3: Combine

Add the dressing to the bowl, and mix thoroughly.

That’s all there is to it – no cooking, no waiting around. Just mix, and eat.

How could I adapt this recipe?

There are plenty of other things you could add to your cowboy caviar. If you don’t have one of the ingredients I used, no problem – just skip it. Swap it out for anything else you have lingering in the fridge.

I tried to keep to a vaguely Tex-Mex vibe for my cowboy caviar, but you can take it in any direction you like.

Here are some ideas for ingredients you could add, in addition (or instead of) the ones I used:

• diced tomatoes
• diced cucumber
• other types of bean e.g. kidney beans
• crumbled feta cheese
• finely chopped sun-dried tomatoes
• chopped peanuts
• grated cheddar cheese
• diced red onion

Really, just go wild. Cut everything into fairly even pieces, and mix it all up.

How to serve cowboy caviar

This recipe makes a nice big bowlful of cowboy caviar – a good 6 portions – so it’s great for feeding a crowd or adding to a buffet. I probably wouldn’t eat it as a full meal on its own (though there’s no reason you couldn’t, since it’s fairly balanced), but rather I’d eat it as a snack, or as a side dish alongside something else.

Since it’s a Tex-Mex dish, it would be absolutely perfect served alongside some vegetarian enchiladas or tacos.

You can also use it as a dip for crunchy tortilla chips – perhaps alongside a refreshing margarita?!

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Creamy Cowboy Caviar (with Avocado Dressing)

This creamy cowboy caviar is an irresistible version of a simple bean salad, with fresh flavours and a creamy avocado dressing.

Course Side Dish

Cuisine Mexican, Tex-Mex

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 229kcal

Author Becca Heyes

Ingredients

For the bean salad:

• 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
• 400 g tin black eyed beans, drained (240g, or ~ 1 1/4 cups, when drained)
• 1 red pepper, diced
• 3 small spring onions, diced (or 1 large)
• 200 g tin sweetcorn, drained (160g, or ~ 1 cup, when drained)
• 2 Tbsp pumpkin seeds
• 2 Tbsp sliced black olives

For the creamy avocado dressing:

• 1 Tbsp sliced pickled jalapeños (optional)
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lime juice
• Few sprigs fresh coriander (cilantro)
• 1/2 tsp ground cumin
• 1/2 Tbsp olive oil
• 1 ripe avocado, skin removed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp water

Instructions

• Add all of the salad ingredients to a large mixing bowl.
• In a food processor, add the pickled jalapeños, apple cider vinegar, lime juice, coriander (cilantro), cumin, and olive oil. Blitz until fairly well chopped. Add the avocado and a generous pinch of salt and pepper, and blitz again until fairly smooth. If the mixture seems a little thick, add a splash of water – it should be thin enough to lightly coat the salad.
• Add the dressing to the bowl, and mix thoroughly. Serve chilled.

Notes

If you don’t have an ingredient, just swap it for something else. Any vegetable that you enjoy eating raw will work, or something different, like crumbled feta cheese, or chopped nuts. There are lots more ideas in the blog post.

Nutrition

Serving: 1portion | Calories: 229kcal | Carbohydrates: 28.4g | Protein: 8.9g | Fat: 10.3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 243mg | Potassium: 454mg | Fiber: 9.8g | Sugar: 2.8g | Calcium: 29mg | Iron: 3mg

The post Creamy Cowboy Caviar (Vegan Bean Salad) with Avocado Dressing appeared first on Easy Cheesy Vegetarian.

This is just the kind of lunch I love to make. You can whip up these lemon and black pepper chickpeas in less than 10 minutes, and use them in all sorts of ways. Packed with tangy, peppery flavours, they make an ideal lunch!

Quick and easy lunch

I sometimes get in a bit of a rut with lunches – it can be boring to eat the same sandwiches over and over again. These lemony chickpeas are such a great way to break the monotony!

They take just minutes to prepare, so even if you’re not very well organised (who, me?), you can whip them up at a moment’s notice.

Why make these lemon pepper chickpeas?

These tasty chickpeas are:

• super healthy – full of fibre and protein, and low in fat
• really versatile, and can be served in all sorts of ways
• easy to adapt with whatever you have in the fridge
• quick and easy to make at a moment’s notice

They pretty much have it all.

How to make lemon and black pepper chickpeas

Step 1: Cook the chickpeas with aromatics

There are really only two steps to this recipe. First, cook the chickpeas in a frying pan with some garlic and spring onions.

The chickpeas become perfectly coated in the lovely flavours – they’d be tasty to eat even just like this, to be honest. But it’s worth continuing…

Step 2: Add additional flavours

Just a few more ingredients really make the flavour of these chickpeas pop:

• lemon juice
• black pepper
• salt
• fresh parsley

If you can use freshly ground black pepper, that’s ideal – it tends to be a little coarser than the pre-ground stuff, and gives a more intense peppery flavour.

And that’s it! Literally just a few ingredients bring these little chickpeas to life.

How to serve lemon pepper chickpeas

I’ve mentioned how versatile this quick chickpea recipe is – they’re great eaten hot or cold, so the world’s your oyster.

Here are a few ideas of ways you could serve them.

• in a lunchbox as a fun alternative to a sandwich
• as a protein-rich snack (e.g. instead of nuts or crisps)
• scattered on a salad, crouton-style
• stuffed inside a pitta bread with salad leaves and hummus
• as part of a vegetarian picnic
• in a vegetarian mezze-style buffet

We had ours for lunch with some soft pitta, salad, and cherry tomatoes. It tasted so fresh and healthy, but super satisfying at the same time.

How to adapt the recipe

I love recipes like this because of how easy they are to adapt. Don’t have one of the ingredients? No problem! Just swap it out for something else.

• The spring onions could easily be swapped for chopped red onion or shallots.
• Butter beans or any other neutral-tasting pulse would be great if you don’t have chickpeas.
• Add some grated parmesan-style cheese or a knob of butter to make the recipe taste richer and creamier.
• Throw in a handful of chopped spinach, some cherry tomatoes, or some sliced mushrooms if you’d like to get in some extra veg.

Whatever you do, these lemon and black pepper chickpeas will be quick, tasty, and full of goodness!

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Lemon and Black Pepper Chickpeas

These lemon and black pepper chickpeas are the perfect lunch – they're incredibly tasty, full of goodness, and take just minutes to make!

Course Light lunch

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 184kcal

Author Becca Heyes

Ingredients

• 1/2 Tbsp olive oil
• 2 spring onions, finely chopped
• 1 clove garlic, minced (or 1/2 tsp garlic puree)
• 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
• Juice of 1/2 a lemon
• 1/2 tsp black pepper (preferably freshly ground)
• 1/2 tsp salt
• Few sprigs fresh parsley, chopped

Instructions

• Heat a splash of olive oil in a frying pan, and add the spring onions, garlic, and drained chickpeas. Cook over a medium heat for a few minutes, until hot and fragrant. Add the lemon juice and salt and pepper, and cook for 2 more minutes. Finally, stir through the fresh parsley, and remove from the heat. Serve hot or cold.

Notes

Feel free to adapt the recipe however you see fit – for example, you could add a handful of chopped spinach, swap the chickpeas for butter beans, or sprinkle in some grated parmesan-style cheese. It’s a really versatile recipe.

Nutrition

Serving: 1portion | Calories: 184kcal | Carbohydrates: 25.9g | Protein: 8.3g | Fat: 5.9g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 596mg | Potassium: 352mg | Fiber: 7.3g | Sugar: 4.8g | Calcium: 67mg | Iron: 3mg

The post 10 Minute Lemon and Black Pepper Chickpeas appeared first on Easy Cheesy Vegetarian.

Roasting is probably not the first cooking method that comes to mind when you think about beans. But, just like you can roast chickpeas, you can totally roast black beans too! They become warm and crispy, and any herbs and spices you’ve added deepen and intensify as they roast, giving the beans a really rich flavour.

Here’s how to roast black beans perfectly!

Why roast black beans?

Black beans are undeniably my favourite type of bean. They’re small but mighty, offering more flavour than some other types of beans – and when they’re roasted, this is even more true!

Of course, they are delicious eaten any way, but roasting them definitely gives them an edge.

These are definitely not just your typical black beans.

How to make roasted black beans

Step 1: Drain the black beans

This method for roasted black beans begins with canned beans. If you try to roast dried beans, all you’ll end up with is a few cracked teeth – the beans need to be totally soft first.

Of course, if you prefer to use dried beans, you can cook them first using your usual method, and then continue by following these instructions.

Or, you can do things the lazy way, and just open a tin like I did. If you do this, you need to start by draining your tin of black beans.

Step 2: Rinse the black beans

I like to rinse my black beans next. I don’t always bother with this step if I’m just adding them to a casserole or whatever, but if I’m roasting them, it’s ideal if the beans are as ‘clean’ as possible.

Rinsing can also help to make all kinds of pulses easier on your stomach, if you ever find that they don’t always agree with you!

I just swoosh my beans with a bit of water in a bowl (or sometimes even straight in the can, if I want to save on washing up), then drain them again.

Step 3: Add flavour

Next comes the fun bit – adding flavour to your beans. Go crazy with whatever herbs and spices you like the sound of.

This time I used a Cajun-style mixture:

• salt and pepper
• smoked paprika
• garlic and onion powder
• dried herbs (thyme and oregano)
• chilli flakes

If you’re in a rush, keep it simple with just a couple of different spices, or use a pre-mixed blend. You could even just stir through a dollop of hot sauce instead.

Step 4: Roast until crispy

Finally, pop them in the oven until they’re nicely crisped up.

Some of the skins will pop as they roast, which provides even more opportunity for crispiness.

Keep an eye on the beans as they begin to crisp up – you don’t want to end up with rock-hard bean bullets!

What can roasted black beans be used for?

I love using my Cajun-style roasted black beans on salads, as they provide heaps of flavour to an otherwise potentially uninspiring pile of raw vegetables. Adding a few crushed tortilla chips is another fun way to add some texture and flavour to your salad – just three or four chips can go a very long way in making a bowlful of lettuce more appealing!

Roasted black beans are also great scattered into quesadillas, tacos, or any other Tex-Mex favourites. Depending on how you use them, your roasted beans may not retain their crunch, but the rich, smoky flavours of the spices will still shine through.

Or, you can even eat the roasted beans on their own as a snack. They make a really tasty alternative to nuts, or a really nice change for a lunchbox!

How to store roasted black beans

Roasted black beans are best eaten straight away, while they’re still warm and crispy. However, I know not everyone wants to eat an entire can’s worth of beans in one go, especially if you’re the only one home.

Like most leftovers, any unused roasted beans can be stored in the fridge in an air-tight tub. Food safety recommendations differ from country to country, but I usually keep leftovers for 3-4 days without any issues.

Your roasted black beans will lose a bit of their crunch if they’re not eaten fresh, but they’re still really tasty thanks to the roasted spices. You can eat them cold, or reheat them briefly in the oven or microwave if you’d prefer them to be warm.

Have I inspired you to give roasted black beans a try? What would you do with yours?

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How to Roast Black Beans

Black beans are my favourite bean, and they can be even better when they're roasted! Here's how to roast black beans, using a simple Cajun-style spice mix.

Course Snack

Cuisine Mexican, Tex-Mex

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Calories 164kcal

Author Becca Heyes

Ingredients

• 2 x 400g tins black beans, drained (480g, or ~ 2 1/2 cups, when drained)
• 1 Tbsp oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• Pinch of chilli flakes (optional)

Instructions

• Rinse the drained tins of black beans, then mix all the ingredients together in a bowl (you can use a different mix of herbs and spices if you prefer). Spread the beans in a single layer on a baking tray, then roast at 190°C (Gas Mark 5 / 375°F) for 20-25 minutes, stirring halfway, until they are fairly crispy (but not rock hard!). Best used immediately.

Nutrition

Serving: 1portion | Calories: 164kcal | Carbohydrates: 24.7g | Protein: 8.4g | Fat: 4.1g | Saturated Fat: 0.6g | Cholesterol: 0mg | Sodium: 875mg | Potassium: 12mg | Fiber: 6.2g | Sugar: 1.1g | Calcium: 57mg | Iron: 2mg

If you’re a big black bean fan, there’s plenty more inspiration in my bumper collection of vegetarian black bean recipes!

The post How to Roast Black Beans appeared first on Easy Cheesy Vegetarian.

I always say I’m not a salad person… but the truth is, I’m just not a boring salad person. And this roasted vegetable fattoush is far from boring. It’s absolutely packed with tasty bits – roasted vegetables, black olives, crumbled feta cheese, and of course, the star of any fattoush salad: crispy pieces of flatbread.

If all salads were like this roasted vegetable fattoush… I’d definitely be a salad person.

What is fattoush?

Fattoush is a Levantine salad that’s made with a variety of vegetables and bread. One of the key ingredients is stale flatbread, which is cooked until crispy, then mixed right through the salad. It brings such a lovely texture to the fattoush, and heaps of flavour.

As with lots of traditional recipes, the other ingredients aren’t set in stone – they vary by location, season, and even just the person who’s making the salad. So this is my own version!

Most of the time, I eat salad out of obligation – somebody’s gone to the effort of making it, so I should at least have a bit. Or, I should really have some green on my plate, so I’ll take a handful of lettuce.

But fattoush isn’t an obligation salad. It’s a salad you eat because it’s flipping delicious.

Roasted vegetable fattoush

I’m obsessed with roasted vegetables – as I always say, roasting is by far the best way to cook pretty much any vegetable. So obviously, I wanted to base my fattoush around roasted vegetables.

If there’s anything that can lift a salad from bland rabbit food to something completely irresistible, it’s roasted veggies.

I used roasted aubergine (eggplant) and roasted courgette (zucchini), along with roasted cherry tomatoes, which end up making little pockets of sweetness throughout the salad. The flavour is just ridiculous.

Crispy pitta chips

Fattoush is a great way of using up any stale flatbread you have laying around the kitchen. By the time it’s crisped up, you’ll never know if it was a day past its prime. Fresh will work fine too, if you’re more organised than I am! Any sort of flatbread works well – I used pitta bread.

The flatbread in a fattoush is sometimes grilled to make it nice and crispy, but since I was already using my oven to roast the veg, I threw the bread in at the same time. I’m all for making things as easy as I can.

Just cut it into pieces, toss it in olive oil, and bake. I also added plenty of salt and pepper, and some dried herbs too. It takes on such a beautiful flavour.

What other ingredients are in fattoush?

While the vegetables and pitta bread are getting all roasty in the oven, you can prepare the cold parts of the salad. You can pretty much add whatever you like at this point. Just start with a nice big bowlful of your favourite lettuce mix, and add some tasty extras.

I added:

• crumbled feta cheese
• sun-dried tomatoes
• black olives
• fresh mint and parsley

You could also use:

• chickpeas (which would be even better if you roast them with the other veg!)
• diced cucumber
• thinly sliced red onion
• sliced radishes
• pomegranate seeds
• sliced spring onions

…or whatever else you love in a salad!

When the roasted vegetables and crispy pitta bread have cooled, add them to the bowl.

Next, it’s time to make the dressing! Of course, that’s super simple too.

How to make a lemon vinaigrette

The dressing for this fattoush is a simple lemon vinaigrette, made with lemon juice and extra virgin olive oil. I also added a pinch of salt and pepper, and some dried parsley.

The dressing makes the salad really fresh and zingy, and super peppery.

I use an old jam jar for making salad dressings, as you can just put the lid on, and give it a really good shake. The lemon juice and oil emulsify to give a beautiful, creamy dressing.

Mix the whole salad together thoroughly, and it’s ready to serve.

How to serve fattoush

We had our fattoush for lunch. It’s a pretty substantial salad, with all those roasted vegetables and the crispy flatbread, so you don’t really need to serve anything alongside it if you don’t want to. You could always add some chickpeas to make it more filling and protein-rich, if you want to.

Alternatively, use your fattoush as a side dish – it would be amazing alongside some tofu escalopes, or a similar protein-heavy dish.

Fattoush is just the sort of salad that’s perfect for a dinner party. It’s easy to make, but still feels pretty special.

Can you make a vegan fattoush?

Fattoush can definitely be made vegan! Just skip the feta cheese that I chose to add to mine, and the rest of the salad is vegan. It will still be seriously tasty without the feta, as there are so many other tasty bits.

Can you prepare fattoush in advance?

Yes! Fattoush can definitely be prepared in advance. However, it’s best eaten straight after it’s all mixed together, otherwise the lettuce will go limp, and the pitta chips will lose their crispiness.

So if you’d like to prepare your fattoush in advance, I’d make each part separately, and then just mix it all together when you’re ready to serve:

1. Roasted veggies and pitta chips
2. Cold ingredients (lettuce + cold mix-ins)
3. Dressing

Then toss it all together when you’re ready to go. Perfect!

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Roasted Vegetable Fattoush

This roasted vegetable fattoush is a hearty, filling salad that's absolutely packed with tasty bits. Definitely not the type of salad you only eat out of obligation!

Course Light lunch

Cuisine Greek, Mediterranean, Turkish

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 351kcal

Author Becca Heyes

Ingredients

For roasting

• 1 medium aubergine (eggplant)
• 1 medium courgette (zucchini)
• 2 tbsp olive oil, divided
• 160 g (~ 1 cup) cherry tomatoes
• 2 medium pitta breads (120g / ~ 4 oz)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried parsley (or other dried herb)

To assemble

• 100 g (~ 3 1/2 oz) your favourite salad leaves
• 100 g (~ 3 1/2 oz) feta cheese, roughly chopped or crumbled
• 50 g (~ 1/2 cup) black olives, roughly chopped
• Few sprigs fresh parsley, roughly chopped
• Few sprigs fresh mint, leaves only, roughly chopped
• 5 large pieces sun-dried tomato, roughly chopped

For the dressing

• Juice of 1/2 a lemon
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried parsley

Instructions

• Quarter the aubergine (eggplant) lengthwise, and halve the courgette (zucchini) lengthwise, then slice both into 1cm slices. Toss in 1 tbsp olive oil, and spread out on a baking tray.
• Cut each cherry tomato in half, and place on one side of a second baking tray. Cut the pitta breads into chunky pieces, and spread the pieces out next to the tomatoes. Sprinkle the pitta bread with salt, pepper and dried parsley, and then drizzle everything with the remaining 1 tbsp olive oil.
• Place the tray with the aubergine and courgette in the oven to roast at 190°C (Gas Mark 5 / 375°F) for around 30-35 minutes, until soft, and just beginning to crisp up. Cook the second tray, with the pitta bread and tomatoes, for around 15 minutes, until the pitta is golden brown and crispy. Set both trays aside to cool once properly cooked.
• To assemble the salad, put the salad leaves in a large mixing bowl, and add the cold ingredients (feta, olives, parsley, mint, sun-dried tomatoes). When the roasted ingredients have cooled, add those too.
• To make the dressing, add all of the dressing ingredients to a small jar, replace the lid, and shake thoroughly to combine. If you don’t have a small jar, you can just mix thoroughly with a fork. Drizzle the dressing over the salad, and toss everything together. Serve immediately.

Nutrition

Serving: 1portion | Calories: 351kcal | Carbohydrates: 31.4g | Protein: 9.7g | Fat: 22.8g | Saturated Fat: 6.2g | Cholesterol: 22mg | Sodium: 1007mg | Potassium: 759mg | Fiber: 7.9g | Sugar: 7.4g | Calcium: 172mg | Iron: 3mg

Here’s another fresh yet hearty salad – two bean and potato salad with creamy pesto:

The post Roasted Vegetable Fattoush appeared first on Easy Cheesy Vegetarian.

If you read my previous post, which was all about how to cook halloumi perfectly every time, perhaps you’ve been inspired to get cooking! I use halloumi all the time, as it’s one of the tastiest cheeses there is, and it can be used in a million different ways. So now that you’ve perfected cooking halloumi, here are more than 20 vegetarian halloumi recipes to try!

What is halloumi cheese?

Just in case you’ve missed me raving about halloumi for the past 10 years or so – a quick overview!

Halloumi (or haloumi) is a Cypriot cheese that can be fried or grilled without losing its shape – it doesn’t melt away like a lot of other cheeses do. It does soften up a little – just enough to become nice and gooey in the middle. It has a beautiful flavour that’s very salty, and a little bit creamy.

Halloumi is understandably used a lot in Cypriot cuisine (as well as Greek, Turkish, etc.), but it’s great to use in all sorts of other contexts too – as you’ll see below!

What is the best way to cook halloumi?

Halloumi can be cooked in all sorts of ways, depending on how you’re planning to use it in your meal.

My preferred method of cooking halloumi is always to pan fry it, in a dry non-stick pan (i.e. with no additional oil!). I went into more detail about how to cook halloumi using this method in my last post, so read that if you’re a halloumi newbie!

It’s an easy method that gives perfectly squidgy, crispy, soft halloumi every time.

So let’s get on with the recipes…

Vegetarian halloumi recipes

Easy lentil and halloumi curry

Avocado and halloumi wraps with sun-dried tomatoes

Halloumi and portobello burgers with homemade peri peri sauce

Warm lentil and halloumi salad

Vegetarian doner kebab

Creamy vegetable and halloumi pie

Halloumi piccata

Sheet pan halloumi fajitas

Asparagus and halloumi pasta with smoky tomato pesto

Vegetarian full English breakfast

Veggie fajita bowls

Beer battered halloumi with homemade pickled onions and tartar sauce

Creamy pesto mushrooms and halloumi on toast

Fig and halloumi salad with balsamic fig dressing

White wine mushroom bruschetta with halloumi

Halloumi casserole with crispy garlic breadcrumbs

Black bean and halloumi chilli

Creamy dill and caper lentils with griddled halloumi

Stuffed aubergines with spinach rice and halloumi

Spicy bean and halloumi fritters

Easy vegetarian mezze platter

If you haven’t yet checked out my method for how to cook halloumi perfectly every time, that’s a very good place to start!

The post 20+ Vegetarian Halloumi Recipes appeared first on Easy Cheesy Vegetarian.