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The Vegetarian Spring Time One

This is a weekly meal plan you'll be returning to again and again. We've got a roasted carrots chimichurri traybake, a super green saag-inspired spiced halloumi situation; and a refreshing salad with giant crunchy croutons plus plenty of golden halloumi. There's zing, spice, and heaps of textures this week.

Ingredients

Makes 3 dinners, each serving 4

Spring has sprung and these recipes reflect the season in all its glory. The perfect menu for this week.

Veganise This Meal Plan:

  • Swap the halloumi for blocks of firm tofu
  • Swap the Greek yoghurt for vegan yoghurt
725g Frozen Peas
750g Carrots
4 Packs of Cooked Brown Rice/Wild Rice Mix
400g Radishes
50g Parsley
30g Mint
3 Red Chillies
4 x 250g Blocks of Halloumi
300g Spinach
5 Garlic Cloves
3 Tsp Garam Masala
2 Thumb-Sized Pieces of Ginger
5 Lemons
300g Greek Yoghurt
1 Large Loaf of Ciabatta
4 Romaine Lettuce Hearts

The Recipes

Super Green Spiced Halloumi Rice

Super Green Spiced Halloumi & Rice

If you love saag paneer, you’re going to love this dish that is inspired by it. Golden halloumi stirred into a spiced creamy spinach and pea mixture.
Grilled Halloumi Spring Salad

Grilled Halloumi Spring Salad

This fresh salad is dressed in zingy ginger, chilli and lemon dressing. Plenty of parsley and mint for freshness and even some giant crunchy croutons, too.

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Roasted Carrots Chimichurri Traybake

Roasted Carrots Chimichurri Traybake

Everybody loves roasted carrots, and this veggie dish has them as its centrepiece with roasted radishes and a burst of green peas. Chimichurri brings the heat.

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