with roasted bell pepper and turmeric rice
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Lentils
1 pack(s)
Coriander
5 grams
Ground Cinnamon
0.5 sachet(s)
Ground Turmeric
1 sachet(s)
Ground Cumin
1 sachet(s)
Harissa Spice Mix
1 sachet(s)
Passata
1 pack(s)
Bell Pepper
1 unit(s)
Rice
150 grams
Onion
1 unit(s)
Cranberry Chutney
1 sachet(s)
Greek Style Cheese
100 grams
Grilling Cheese
200 grams
Salt
0.25 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and half the turmeric and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
- Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Pop the pepper onto a lined baking tray.
- Drizzle with a little oil, season with salt and pepper then toss to coat.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Drain and rinse the lentils in a sieve.
- Drain the cheese then cut into slices (3 per person).
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil. Once hot, add the cheese and fry until golden, 2-3 mins each side. Remove once cooked.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
- Stir in the cumin, harissa spice mix, half a sachet of cinnamon (per 2P), drained lentils and remaining turmeric.
- Add the passata, 100ml water (per 2P) and ¼ tsp salt (per 2P). Cover and simmer for 6-8 mins.
- Once everything is ready, stir the cranberry chutney and half the roasted pepper through the harira.
- Add a splash of water to loosen the stew if required.
- Season to taste with salt and pepper.
- Fluff up the fragrant turmeric rice with a fork and divide between plates.
- Serve the flavorful harira alongside, topped with cheese.
- Crumble over the Greek-style cheese and scatter over the remaining roasted pepper.
- Finish with a sprinkling of chopped coriander.
4238
kJ
Energy (kJ)
1013
kcal
Energy (kcal)
39.1
g
Fat
24.8
g
of which saturates
118.1
g
Carbohydrate
27.7
g
of which sugars
12.5
g
Dietary Fiber
40.6
g
Protein
0
mg
Cholesterol
7.66
g
Salt
