Dr Rupy's pepper and prawn tacos and roasted veg with baked halloumi
Take the stress out of midweek eating with Dr Rupy’s easy tray bake dinners filled with plenty of wholesome ingredients. Smokey glazed pepper and prawn tacos and baked halloumi with cinnamon and cumin roasted veg - just what the doctor ordered!
Cinnamon and cumin roasted vegetables with baked halloumi
Prep: 10-15 minutes
Cook: 40 minutes
Serves: 2
Ingredients
160g red onion (1 medium), quartered 160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges 160g brussels sprouts, halved2 tbsp extra-virgin olive oil, plus extra for drizzling 2 tsp cumin seeds½ tsp ground cinnamon½ tsp dried chilli flakes2 tsp sumac, plus extra to serve2 wholemeal pittas, torn into chunks200g halloumi, cut into 2cm-thick slices Sea salt and freshly ground black pepper15g fresh mint, leaves, chopped, to serve
Method
1. Preheat the oven to 200C/180C fan/gas 6
2. Tumble the onions, squash and sprouts into a roasting tray, smother with 1 tablespoon of the oil, plenty of salt and pepper and roast in the oven for 25 minutes
3. Add the cumin, cinnamon, chilli flakes, sumac, pitta and halloumi to the vegetables in the tray, toss with the remaining tablespoon of oil and bake for a further 15 minutes until the pitta is crispy and golden and the halloumi is brown on the outside but soft and pillowy in the centre
4. Remove from the oven and serve sprinkled with extra sumac, fresh mint and an extra drizzle of oil
Note: Omit the baked halloumi to make this completely plant based if you wish
Smoky glazed pepper and prawn tacos with caramelised pineapple
Serves: 2
Ingredients
200g raw shelled tiger or king prawns, deveined, tails on160g deseeded red pepper (1 large), thinly sliced160g skinned, cored pineapple, cut into 2cm chunks2 tbsp extra-virgin olive oil1 tsp smoked paprika½ tsp ground cumin1 tbsp soy sauce1 tbsp maple syrup 20g fresh coriander, leaves tornGrated zest and juice of 1 lime160g peeled and stoned avocado (1 large or 2 small), dicedSea salt and freshly ground black pepper4-6 soft corn tacos, to serve
Method
1. Preheat the grill to high. Put the prawns, pepper and pineapple in a baking tray and smother in the oil, spices, soy sauce and maple syrup.
2. Grill for 4-5 minutes until the prawn tails catch and the flesh is cooked
3. Remove the tray, pick out the prawns and set aside. Cook the vegetables under the grill for 5 minutes more until caramelised.
4. Remove the tray, return the prawns, scatter with the coriander and garnish with the lime zest and juice. Season with salt and pepper.
5. Serve on corn tacos with the avocado, more lime juice and the rest of the coriander.
Note: Try making this with edamame beans instead of prawns for a plant-based meal