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 medley of roasted vegetables paired with crispy, pan-seared halloumi cheese. The dish balances savory, salty halloumi with lightly caramelized vegetables, enhanced by aromatic herbs. A light touch of olive oil elevates the dish without overpowering the fresh flavors – perfect for a nutrient-packed, satisfying meal.

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NUTRITION

584kcal
Protein
31.8g
Fat
34.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

120g Halloumi Cheese

100g Zucchini

100g Red Bell Pepper

50g Cherry Tomatoes

50g Red Onion

30g Chickpeas (canned, drained)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a bowl, toss the chopped vegetables and chickpeas with extra virgin olive oil, fresh herbs, salt, and pepper.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes or until slightly caramelized.

  • 5

    While the vegetables roast, slice the halloumi cheese into 1/4-inch thick slices.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the halloumi slices and sear for 2-3 minutes on each side, until a golden, crispy crust forms.

  • 7

    Plate the roasted vegetables and chickpeas, then top with the crispy halloumi slices. Serve warm, garnished with a sprinkle of additional fresh herbs if desired.

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 medley of roasted vegetables paired with crispy, pan-seared halloumi cheese. The dish balances savory, salty halloumi with lightly caramelized vegetables, enhanced by aromatic herbs. A light touch of olive oil elevates the dish without overpowering the fresh flavors – perfect for a nutrient-packed, satisfying meal.

NUTRITION

584kcal
Protein
31.8g
Fat
34.3g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

120g Halloumi Cheese

100g Zucchini

100g Red Bell Pepper

50g Cherry Tomatoes

50g Red Onion

30g Chickpeas (canned, drained)

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a bowl, toss the chopped vegetables and chickpeas with extra virgin olive oil, fresh herbs, salt, and pepper.

  • 4

    Spread the vegetable mixture on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes or until slightly caramelized.

  • 5

    While the vegetables roast, slice the halloumi cheese into 1/4-inch thick slices.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the halloumi slices and sear for 2-3 minutes on each side, until a golden, crispy crust forms.

  • 7

    Plate the roasted vegetables and chickpeas, then top with the crispy halloumi slices. Serve warm, garnished with a sprinkle of additional fresh herbs if desired.