Summer series part II - protein bowl with roasted vegetables

Ingredients

Background:

• 2 medium potatoes
• ½ courgette
• 1 small red onion
• 50 g canned chickpeas (e.g. Vapeur)
• 1 tablespoon olive oil
• Salt, pepper
• Spices for potatoes (e.g. paprika, garlic, herbs)

On the dip:

• 100 g cottage cheese (Pilos or Milbona)
• 30 g feta cheese
• Salt, pepper

Optional:

• dried garlic or a small clove of fresh garlic

To serve:

• boiled egg or fried halloumi
• Fresh herbs - ideally chives and parsley

Method

1. Preheat the oven to 200 °C (grill or hot-air function).
2. Cut the potatoes, zucchini and onion into smaller pieces. Add the drained chickpeas, season with salt, pepper and your favourite spices. Drizzle with olive oil and mix well.
3. Spread the mixture on a baking tray and bake for about 18 minutes, until the vegetables are golden and crispy around the edges.
4. Meanwhile, prepare the dip: in a blender or stick blender, whisk together the cottage cheese, feta, garlic (if using) and season with salt and pepper. The result should be a smooth, creamy spread.
5. Boil hard-boiled eggs or fry halloumi in a pan until golden brown.
6. Arrange everything in a bowl: the base of roasted vegetables, dip, egg or halloumi and finally sprinkle with chopped herbs.