Day 10: Lunch

• olive oil spray, for cooking
• 3 tbsp McKenzie’s SuperBlend ‘Freekeh, Lentils & Beans’ (available in the legume section of larger supermarkets)
• ¼ sweet potato, cut widthways into 5mm thick slices, steamed and chilled overnight
• ¼ large red capsicum, seeded and cut into thick slices
• ¼ zucchini, thinly sliced lengthways
• ½ Lebanese eggplant (cut lengthways)
• ¼ red onion, cut into wedges
• 65g grape or cherry tomatoes
• sesame seeds, for coating
• 25g haloumi slice (cut widthways)
• 1 1⁄4 cup rocket leaves
• ¼ x 400g canned salt-reduced chickpeas, drained, rinsed and patted dry
• small pinch sumac

• Fill a heavy-based saucepan with water and bring to the boil over high heat. Add the freekeh, lentil and bean mixture, then reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until tender. Drain, transfer to a bowl and set aside.
• Meanwhile, heat a chargrill pan or large heavy-based saucepan over medium–high heat and spray with olive oil. Chargrill the sweet potato for two to three minutes or until heated through and the capsicum for four to five minutes or until tender and chargrill marks start to appear. Transfer each to a plate and set aside.
• Repeat with the zucchini, eggplant and onion, then chargrill the tomatoes for two minutes each side or until just blistered.
• To make the sumac chickpeas, heat a small heavy-based saucepan over medium heat, then spray with olive oil. Add the chickpeas and sumac and stir to combine, then cook for two to three minutes or until heated through.
• Just before serving, spread a layer of sesame seeds on a plate, coat the haloumi slice on both sides and spray with olive oil. Chargrill or pan-fry the haloumi for one to two minutes each side or until just golden.
• Add the freekeh mixture to a bowl, then top it with the chargrilled vegetables, sumac chickpeas, rocket and haloumi and serve.

Healthy Snacks

• 1 tub natural yoghurt + 20g chia seeds
• 1 medium banana
• Antipasto plate (20g pistachios + ¼ cup artichoke hearts in brine + 6 medium pitted olives + 4 bambini bocconcini balls + 20g roasted capsicum / Pumpkin + 2 vita wheat broken into pieces + 20g hummus mixed with 2tsp lemon juice)

*Allow for up to 3 serves from your healthy snack list each day.