Doc V's Healthy Kitchen

Estonia, Latvia, Lithuania, Poland, Slovenia, Czech republic, Austria, Hungary….we are still on the road in our amazing camper Gloria. I try to cook something different every day, but sometimes it’s just not possible.

Tonight I love to share this recipe, inspired by one of Ottolenghi’s recipes. Excuse me for using farro again as ingredient.

What do you need : 120 grams of farro,  1 medium sized cauliflower, 1 big red onion, 4 garlic cloves, 50 grams of raisins, 2 teaspoons of curry powder, 1 table spoon of cumin seeds, 20 grams of fresh coriander, 1 pomegranate, 1 halloumi and olive oil.

Boil the farro in salted water ( 1 1/2 the amount of the farro) until al dente. I use my energy saving method : boil 5 minutes, put a kitchen paper in between the lid and the pan, stop the fire, and set aside.

Chop the cauliflower, the onion and the garlic. Add the raisins, the dried spices, some salt and 1,5 table spoon of olive oil. Mix everything with a wooden spoon. Heat the simmer pan. Pour everything in the pan. Allow to bake. Stir regularly. Add the liquid of the halloumi to the pan. Lower the fire. Put the lid and the pan. Once cauliflower is al dente. Stop the fire.

Remove the seeds from the pomegranate. Chop the coriander. Cut the halloumi in cubes and bake in some olive oil.

Mix farro with vegetables, pomegranate, halloumi and coriander. Serve. Enjoy a delicious vegetarian meal.