Community cookbook

IN ASSOCIATION WITH MY FOOD BAG

MOROCCAN-SPICED HALOUMI WITH ROASTED CAULIFLOWER AND TABBOULEH

NOTE: Several readers have contacted us about a recipe for tandoori lamb kofta curry that we ran in the last week of August, querying instructions on cooking the meatballs. We have asked My Foodbag for clarification and will let you know when we have an answer.

Serves 4 (ready in 30 minutes)

Cauliflower

■ ½ cauliflower, cut into small florets ■ 1 leek, cut into rounds

■ 400g diced pumpkin

■ 1 tsp ground cumin

■ ½ tsp ground coriander

■ ¼ tsp turmeric

■ ½ tsp ground cinnamon

■ ¼ tsp brown sugar

■ 1 drizzle of olive oil

■ 1 tablespoon red wine vinegar

■ 1 drizzle of olive oil

Bulgur

■

150g bulgur wheat

Haloumi

■ 300g haloumi cheese

■ 1 tsp ground cumin

■ ½ tsp ground coriander ■ ¼ tsp turmeric

■ ½ tsp ground cinnamon ■ ¼ tsp brown sugar

■ 1 drizzle of olive oil

To serve

■ 10g mint, leaves picked ■ 100g yoghurt

Each week

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Before you start: Preheat oven to 230C (or 210C fan bake). Bring a full kettle to the boil.

Prep and cook vegetables: Cut cauliflower into small florets and slice leek into rounds. Toss on a lined oven tray with pumpkin, spices and olive oil. Season with salt and roast in oven for about 20 minutes, until tender.

Cook bulgur: In a large heatproof bowl, add bulgur and cover with boiling water. Cover and leave to soak 15-18 minutes, until grains are tender. Drain well and return to bowl.

Prep and cook haloumi: Thinly slice haloumi, toss with spices. When veges have about 5 minutes remaining, heat oil in a large frypan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden and soft. Keep warm.

Prep mint: While haloumi cooks, pick mint for serving.

Finish bulgur: When vegetables are cooked, remove from oven and add to bowl with bulgur with vinegar and olive oil. Toss well to combine and season to taste.

Serve: Bulgur and vegetables with haloumi, yoghurt and a sprinkle of mint.