Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

Enjoy a vibrant, satisfying plate that balances salty, crispy halloumi and perfectly roasted vegetables accented with fresh herbs. This dish offers a delightful contrast between the soft, lightly runny eggs and the crunchy vegetables, making it a deliciously versatile option for breakfast, lunch, or dinner.

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NUTRITION

549kcal
Protein
32.9g
Fat
40.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Halloumi Cheese

2 large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Fresh Rosemary & Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper, slice the zucchini into half-moons, and halve the cherry tomatoes. Toss the vegetables in a bowl with 1/2 tbsp olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, slice the halloumi cheese into 1/4-inch thick pieces.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the halloumi slices for about 2-3 minutes on each side until golden and crispy. Remove from heat.

  • 6

    In the same pan, lightly cook 2 large eggs to your preferred style (poached, sunny side up, or over-easy works well) ensuring the yolks remain soft.

  • 7

    Plate the roasted vegetables, top with the crispy halloumi slices, and carefully place the eggs on top or alongside.

  • 8

    Finish with a sprinkle of additional fresh herbs and freshly ground black pepper. Serve immediately and enjoy.

Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Halloumi with Herb-Roasted Vegetables

Enjoy a vibrant, satisfying plate that balances salty, crispy halloumi and perfectly roasted vegetables accented with fresh herbs. This dish offers a delightful contrast between the soft, lightly runny eggs and the crunchy vegetables, making it a deliciously versatile option for breakfast, lunch, or dinner.

NUTRITION

549kcal
Protein
32.9g
Fat
40.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Halloumi Cheese

2 large Eggs

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1/2 tbsp Olive Oil

1 tbsp Fresh Rosemary & Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper, slice the zucchini into half-moons, and halve the cherry tomatoes. Toss the vegetables in a bowl with 1/2 tbsp olive oil, fresh rosemary, thyme, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, slice the halloumi cheese into 1/4-inch thick pieces.

  • 5

    Heat a non-stick skillet over medium-high heat. Sear the halloumi slices for about 2-3 minutes on each side until golden and crispy. Remove from heat.

  • 6

    In the same pan, lightly cook 2 large eggs to your preferred style (poached, sunny side up, or over-easy works well) ensuring the yolks remain soft.

  • 7

    Plate the roasted vegetables, top with the crispy halloumi slices, and carefully place the eggs on top or alongside.

  • 8

    Finish with a sprinkle of additional fresh herbs and freshly ground black pepper. Serve immediately and enjoy.