Recipes: Flexitarian Diet

The Flexitarian Diet is for casual vegetarians: Those who don't want to eliminate meat completely, but still want to reap the health benefits associated with vegetarianism. Try a Flexitarian Diet with these recipes.

GROW YOUR OWN DOORSTEP SANDWICH BY RICHARD SENIOR AND SUZANNE CAMPBELL (pictured above)

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Hellmann's has been working with keen gardeners Richard Senior and Suzanne from Abbey Physic Community Gardens to discover how food trends influence our cooking and the way we eat today. They have shared their roast vegetable and halloumi sandwich, perfect for restoring energy when working in the garden or out on a country walk. Hidden in the heart of Faversham in Kent, Abbey Physic puts a focus on the therapeutic benefits of being outside.

Ingredients 
2 tbsp chopped fresh thyme
1 tbsp balsamic vinegar
3 tbsp olive oil
1 garlic clove, finely chopped
1 large courgette, sliced diagonally
1 small aubergine, sliced
2 peppers, deseeded and sliced
1 red onion, sliced into wedges
250g pack halloumi cheese, sliced
8 slices sourdough or rustic-style bread
4 tbsp Hellmann's® Real Mayonnaise
2 handfuls rocket
Salt and freshly ground black pepper

Method 
Mix together the thyme, balsamic vinegar, olive oil and garlic in a large bowl.

Add the courgette, aubergine, peppers and red onion, tossing gently to mix. Preheat a chargrill pan, grill or barbecue.

Cook the vegetables for 5-6 minutes, turning occasionally, until lightly charred and tender. Allow them to cool slightly while cooking the sliced halloumi for 1-2 minutes on each side.

Spread the slices of bread with Hellmann’s® Real Mayonnaise. Top with the rocket, warm vegetables and halloumi cheese. Season with a little salt and pepper, then serve. 

PICNIC LIKE A NOMAD: LAMB AND HALLOUMI WRAP BY VICTUS & BIBO

Preparation time: 15 minutes, plus 1hr chilling
Cooking time: 15 minutes
Serves: 4

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Knorr has been working with street food chefs Victus & Bibo to discover how food trends influence our cooking and the way we eat today. They have shared their lamb and halloumi wrap recipe which takes a traditional authentic dish and adds a modern street food twist for a new generation of food lovers and globe-trotting gourmands.

Ingredients 
500g lean minced lamb
60g fresh white or brown breadcrumbs
1 large onion, finely chopped or grated
4 tbsp chopped flat leaf parsley
1 tbsp chopped fresh rosemary (or ½ tbsp dried)
1 tsp ground cumin
1 tbsp dried mint
1/2 tsp dried chilli flakes or paprika
1 medium egg
1 Knorr Lamb Stock Cube
Salt and freshly ground black pepper
2 tbsp light olive oil
250g pack Cypriot halloumi, cut into 6 slices
4 tortilla wraps or flat breads - either brown or white
2 tomatoes, chopped
1 small red onion, thinly sliced
80g rocket
Olive oil and lemon juice, for drizzling
Pinch of sumac (optional)

Method 
Put the minced lamb, breadcrumbs, onion, parsley, rosemary, cumin, mint, chilli flakes or paprika, egg and Knorr Lamb Stock Cube into a food processor.

Season with salt and pepper, then blend for about
30 seconds. Tip onto a plate, then cover and refrigerate for 1 hour.

Shape the mixture with your hands to create
koftas, about the size of ping-pong balls.

Heat the olive oil in a large frying pan over a medium-high heat. Add the koftas and sizzle for
1 minute, then gently turn them over with a fork or spatula. Cook until crisp and brown. When cooked, drain on kitchen paper.

Whilst the koftas are cooling down, cook the
halloumi in a char-grill pan or dry frying pan until golden on both sides. Warm the tortilla wraps or flat breads over the cooking halloumi.

Top the warm wraps or flat bread with rocket, tomatoes and red onion. Share the koftas between them and top with the halloumi. Serve, drizzled with a little olive oil and lemon juice and a pinch of sumac (if using).

EASY VEGETARIAN SPICED PUMPKIN AND APPLE SOUP

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Ingredients
1 tbsp Flora Cuisine
1 onion, diced
1kg pumpkin, diced
2 apples, cored and chopped
1 Knorr Ginger and Lemongrass Flavour Pot
½ tsp cinnamon
1 Knorr Vegetable Stock Pot or cube
1 tbsp chopped parsley
Pinch of black pepper

Method
In a saucepan heat the Flora Cuisine and sauté the onion until soft and aromatic.

Add the pumpkin, apple, Knorr Ginger and Lemongrass Flavour pot and cinnamon plus 1 litre of water and the Knorr Stock Pot. Bring to the boil, then reduce the heat and simmer for 25 minutes or until the pumpkin and apples are soft. Add pepper to taste.

Remove from the stove and puree the soup with a hand blender or in a food processor until the soup is smooth.