YOUR SOLIN GENERATED RECIPE
Pan-Seared Halloumi with Roasted Mediterranean Vegetables
A beautifully balanced dish featuring golden, pan-seared halloumi cheese paired with an assortment of roasted Mediterranean vegetables. The tender, salty halloumi contrasts perfectly with the natural sweetness of roasted zucchini, red bell pepper, cherry tomatoes, and red onion, all enhanced with a delicate drizzle of olive oil.
INGREDIENTS
130 grams Halloumi Cheese
150 grams Zucchini
120 grams Red Bell Pepper
100 grams Cherry Tomatoes
55 grams Red Onion
0.5 tablespoon Olive Oil
PREPARATION
Preheat your oven to 400°F.
Chop the zucchini into rounds, dice the red bell pepper, halve the cherry tomatoes, and slice the red onion into wedges.
Place all the chopped vegetables in a mixing bowl. Drizzle with 0.5 tablespoon of olive oil, and toss to coat evenly. Season with salt and pepper as desired.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, heat a non-stick skillet over medium heat. Slice the halloumi cheese into thick pieces and place in the hot pan. Sear for about 2-3 minutes on each side until golden brown, taking care not to overcook to preserve its texture.
Plate the seared halloumi and top with the roasted Mediterranean vegetables. Serve warm and enjoy the blend of savory, fresh flavors.