400gm pack cauliflower and brocolli
3 large mushrooms diced small
125 gms grated cheese
Half block Halloumi cheese diced small
one medium tomato
2oz butter
little olive oil or coconut oil
1tsp vegetable bouillon
small pinch chilli flakes (only if liked)
himalayan pink salt = (contains essential minerals)
Use half the butter and a little oil. Fry halloumi and add mushrooms
sear until browning and crisp - put aside. Steam or boil veg to just soft (adding salt bouillon and flakes if liked) . Drain well and mix in mushroom and halloumi with half grated cheese. Tip into casserole. Sprinkle rest of grated cheese on top then slice tomato and arrange on top.
Bake at 200C or gas mark 6 for about 20 mins and cheese is bubbly
and browning a little.
Serve with hot beetroot, or a small baked potato
Portions can be frozen, but defrost before warming.
3 large mushrooms diced small
125 gms grated cheese
Half block Halloumi cheese diced small
one medium tomato
2oz butter
little olive oil or coconut oil
1tsp vegetable bouillon
small pinch chilli flakes (only if liked)
himalayan pink salt = (contains essential minerals)
Use half the butter and a little oil. Fry halloumi and add mushrooms
sear until browning and crisp - put aside. Steam or boil veg to just soft (adding salt bouillon and flakes if liked) . Drain well and mix in mushroom and halloumi with half grated cheese. Tip into casserole. Sprinkle rest of grated cheese on top then slice tomato and arrange on top.
Bake at 200C or gas mark 6 for about 20 mins and cheese is bubbly
and browning a little.
Serve with hot beetroot, or a small baked potato
Portions can be frozen, but defrost before warming.