YOUR SOLIN GENERATED RECIPE
Grilled Halloumi with Chickpeas and Roasted Vegetables
Savor the warm, contrasting flavors of lightly grilled halloumi, hearty chickpeas, and tender roasted vegetables, all crowned with a cool dollop of nonfat Greek yogurt for a creamy finish. This vibrant plate delivers a satisfying bite while keeping it balanced and nutritious.
INGREDIENTS
50g Halloumi Cheese
80g cooked Chickpeas
120g Nonfat Greek Yogurt
100g Mixed Roasted Vegetables (Red Bell Pepper & Zucchini)
1 tsp Olive Oil
1 tsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium heat.
Slice the halloumi into 1/4-inch thick pieces. Lightly brush both sides with olive oil and season with a pinch of salt and pepper.
Place the halloumi slices on the grill and cook for about 2-3 minutes per side until grill marks appear and the cheese softens slightly.
Meanwhile, toss the cooked chickpeas and chopped red bell pepper with a little olive oil, lemon juice, salt, and pepper. Roast in a preheated oven at 400°F for 10 minutes if you prefer a warm texture, or use them as is.
In a separate bowl, lightly toss together the zucchini slices and any remaining chopped red bell pepper with a splash of olive oil, salt, and pepper. Roast for about 8-10 minutes until tender.
Plate the grilled halloumi alongside the warm chickpeas and roasted vegetables.
Top the dish with a generous dollop of nonfat Greek yogurt and a final squeeze of lemon juice to brighten the flavors.
Serve immediately and enjoy this balanced, protein-packed vegetarian dinner.