Indulge in the sensational flavors of this Mediterranean-inspired masterpiece that brings together a symphony of colors with roasted eggplant, zucchini, bell peppers, cherry tomatoes and golden halloumi cubes that are generously coated in a zesty marinade made entirely with Solspring® pantry favorites – like Fermented Black Garlic, Maple Syrup, Malt Vinegar and Olive Tapenade. This delightful blend of textures and flavors creates a truly wholesome and irresistible bowl, perfect for a satisfying lunch or dinner that will transport you and friends to culinary bliss.
We meticulously select Demeter Certified Biodynamic® ingredients, sourced from regenerative farms that honor the natural rhythms of our planet. Join us in celebrating the harmony between nature and nourishment, as we unlock the secrets of Biodynamic farming and its vital role in creating wholesome, flavorful meals.
USDA OrganicBiodynamic
Ingredients and Directions
Ingredients
1 large eggplant
2 medium zucchini
2 bell peppers (preferably red, orange or yellow)
1 pint cherry tomatoes
Cooking oil of your choice, as needed
Solspring® Real Salt® Ancient Fine Sea Salt, as needed
1 block halloumi cheese
1 cup cooked French lentils
1 small bunch fresh dill
Arugula, to serve
Solspring® Kalamata Olives, to serve
Directions
Preheat oven to 425°F. Chop eggplant and zucchini into cubes of the same size, slice peppers into strips, and prick the tomatoes.
Place all veggies on two baking sheets lined with parchment paper, sprinkle generously with salt (as desired) and a good drizzle of Cooking oil of your choice. Place in the oven and roast, removing from the oven every 10 minutes to stir.
While the vegetables are roasting, make the marinade by combining all ingredients in a small blender and blending on high until smooth. Pour about one-third of the marinade over the lentils, and set aside.
Ten minutes before the vegetables are ready, cut the halloumi into cubes, and fry in a dry, hot skillet over medium-high heat, stirring often, until golden on all sides.
Remove the vegetables from the oven, and let cool slightly before pouring the remaining marinade over top, adding salt to season if needed. Fold thoroughly, taste, and adjust seasoning if desired.
To assemble bowls, add a handful of arugula to each, then the lentils, mixed vegetables and halloumi. Add a sprinkling of fresh dill and a few olives. Serve immediately, and enjoy!
USDA Organic
Biodynamic
