If you’re looking for a great way of getting more vegetables into your family without it being super obvious, then this Roast Vegetables and Haloumi Scramble Recipe is a great way to do it.
In a way this meal is sort of like a bubble and squeak, which is why it’s so easy to load it up with vegetables. You can use whatever vegetables you have to make this, then roast them up or steam them. Then add the rest of the ingredients and off you go.
This was a new dish for my family when I made it, so I included in a pick plate meal which was loaded up with other veggie goodness that I knew they would eat. I use this technique when introducing something new because at least if they don’t like it, there’s still heaps more they do like and I know they won’t go hungry. The great news was they loved it and the next day, we had leftovers for lunch in a thermos. It would also be a great dish to have for breakfast too.
Ingredients
- 2-3 cups vegetables, cut into bite sized pieces – I used pumpkin, sweet potato, cauliflower and broccoli
- 2 tblspns pine nuts
- 1 cup cooked quinoa
- 1 grated onion
- 2 cloves garlic crushed
- 250g haloumi cut into small pieces
- 2 tblspns fresh parsley (omit if your family don’t like seeing flecks of green)
- 2 eggs, whisked*
- 1/2 lemon squeezed
- 1/2 tspn Herbamare
- Pepper to taste
- Coconut oil for roasting
* if you don’t want to use eggs in this dish, you could replace it with using crumbled tofu
Method
- Preheat oven to 180 degrees
- Put cut up vegetables (except greens) into a roasting pan with a spoonful of coconut oil. Season with salt and pepper
- Roast vegetables for about 25 minutes (after about 15 minutes, give the pan a bit of a shake around to turn them over)
- Lightly steam the greens you’ve chosen, then set them aside in a big bowl
- When vegetables are roasted, pop them in the bowl with the greens and allow them to cool slightly
- Whilst cooling, dry roast the pine nuts in a frying pan over medium heat
- Add the quinoa, onion, garlic, haloumi and parsely to the bowl of roasted and steamed vegetables, stir around to mix well
- Add the whisked eggs to the bowl and stir again. Allow this mix to sit for 5 minutes
- Season the mix with the lemon, herbamare and pepper, and stir again
- Add pine nuts and stir through completely
- Melt a small amount of coconut oil in a frying pan over medium-high heat
- Add the scramble mixture to the frying pan and allow it to sit for about a minute, then stir it around like you would a stir fry or scrambled eggs
- The scramble is ready when the mix is heated through and the haloumi is just starting to melt
2 Other Ways
- Turn this into a cafe worthy breakfast by adding some wilted spinach and roasted tomatoes as a side, served with a sour dough.
- Add some shredded poached chicken to the pan as you are scrambling it.
Story behind this recipe
Once a week, usually a Sunday, we eat lunch out. One day I ordered broccoli, cauliflower and haloumi fritters for my lunch. They were amazing! I instantly tried to dissect it so I could make them for a meal at home. I am not going to lie, this delicious roast vegetable and haloumi scramble was a result of my flopped fritters. When I started to make the fritters, they just fell apart in the pan. There was no way I was going to waste all that goodness, so I threw in the rest of the mix and scrambled it. And do you know what? Those flopped fritters were a winning scramble. Some of my best recipes are created from what the kids call epic fails. I can safely add this one to the collection:-))
Just a reminder, you don’t need to be a master chef, or have a big spotless kitchen to make awesome nutritious meals or snacks for your family.