Despite what social media sometimes makes it feel like… healthy eating does not need to be complicated, expensive, perfectly balanced 24/7 or made from 17 ingredients you’ll never use again.
Sometimes it’s simply: roast one thing well, combine it with a few nourishing staples and build flavour from there.
This bowl has:
→ fibre-rich butter beans
→ roast pumpkin for slow-release carbohydrates and carotenoids
→ kale for iron and polyphenols
→ protein from halloumi + legumes + yoghurt dressing
→ healthy fats from pistachios and olive oil
…and genuinely tastes like something you’d order at a cafe.
The goal for this recipe and more from my Lazy Healthy series to come on Instagram is to make nourishing food feel more achievable, more delicious and less overwhelming for busy people.
PUMPKIN HALLOUMI BUTTER BEAN BOWL WITH HOT HONEY
Serves 2
400g butternut pumpkin cut in wedges and baked with a drizzle of extra virgin olive oil for 30-40 minutes
3 stalks kale leaves, stems removed, leaves torn
2 tsp garlic infused extra virgin olive oil
160g haloumi + extra virgin olive oil for the pan
1 tbsp pistachios
1-2 tsp hot honey
1/2 lemon
Yoghurt dressing:
1/2 cup greek or natural yoghurt
Juice of 1/2 lemon
2tbsp finely sliced fresh mint leaves
sea salt and black pepper
Prep: Bake a 400g piece butternut pumpkin as your prepped base for this meal. Bake a whole pumpkin if you want pumpkin to be your prepped staple throughout the week – this is such a good hack!
Heat frypan on medium, add garlic infused oil with kale and butter beans and cook for 2 minutes, then zest over about 1/2 tsp lemon into the pan. Season, toss and cook a further 2 minutes. Transfer to a bowl. Add haloumi pieces to the pan and cook until golden each side. Arrange warmed pumpkin in bowls and divide kale combo between them. Whisk ingredients for yoghurt dressing, with sliced mint and drizzle over top. Add haloumi pieces to bowls drizzle with hot honey, sprinkle with pistachios and serve.
