Camping recipes: Vegetarian delights

Ingredients

• 1 packet halloumi cheese
• 1 teaspoon olive oil
• 1 red onion, quartered
• 1 red pepper, in strips
• 6 corn tortillas
• To serve: avocado, salsa, sour cream, hot sauce
  
  

1. Chop the halloumi into equal slices. Pre-heat the grill or barbecue.
2. Place the onion and pepper slices on the grill and turn occasionally. Once they’re blackened slightly, brush the halloumi lightly with olive oil and add it to the grill.
3. Grill halloumi for 3 minutes on each side.
4. Build your tacos according to taste.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large potato, chopped
• 1 aubergine, chopped
• 250g mushrooms
• 2-4 tablespoons curry paste
• 150ml vegetable stock sachet
• 400ml coconut milk
• To serve: naan bread
  
  

1. Heat the oil in a pot over heat. Cook the onion and potato for 5 minutes, then add the aubergine and mushrooms and cook for 5 more.
2. Add the curry paste, stock and coconut milk. Bring to the boil, then simmer for 10min or until potato is cooked. Serve with naan bread.

Ingredients

• 1 tablespoon olive oil
• 1 jar pasta sauce
• 12 fresh lasagna sheets
• 3 cups spinach
• 1.5 cups shredded mozzarella
• Basil & oregano
  
  

1. Coat the bottom of your pot with olive oil. Cover the base with tomato sauce, then layer lasagna sheets on top.
2. Add half a cup of sauce, then layer one handful of spinach and 1/3 cup of cheese on top. Cover with sheets, then repeat twice more; the last layer should be cheese.
3. Sprinkle herbs on top.
4. Cover and place on heat for 30 min, or until the sheets are cooked.