Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.
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Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.
Step 2Place the seeds on another baking tray and roast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
Note: You can make a large batch of the roasted seeds and keep at room temperature for up to 2 weeks, ready to be used for topping or snacking.
Step 3Heat the butter on a medium heat in a non-stick pan, add the mushrooms and cook for 2 minutes. Add the kale and cook for a further 2 minutes. Season with a pinch of salt to taste.
Step 4Fry the halloumi in 1 tsp of ghee or olive oil over a medium-low heat for about 2 minutes per side, or until golden.
Step 5Once the peppers are cooked, allow to cool slightly. Remove the stalks and scoop out the seeds.
Step 6Smash the avocado with a fork and mix with the olive oil, salt, pepper, lime and chile flakes.
Step 7Place the kale and mushrooms in your bowl, along with the seeds, peppers, halloumi and top with smashed avocado, marinara sauce and fresh basil.
8 Best served fresh. The cooked vegetables can be stored in a sealed jar in the fridge for up to 3 days and served warm or cold. Halloumi should always be reheated before serving.