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

Savor the delightful combination of crispy, golden halloumi and a medley of herb-roasted vegetables, enhanced with a boost of egg white protein. This dish offers a wonderful balance of textures and flavors, from the salty, savory cheese to the aromatic, tender vegetables lightly kissed by olive oil and fresh herbs.

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NUTRITION

489kcal
Protein
32.3g
Fat
32.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi Cheese

1 large Egg White

1 small Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Fresh Rosemary & Thyme (to taste)

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini into rounds and cut the red bell pepper into strips. Halve the cherry tomatoes.

  • 3

    Toss the vegetables with olive oil, fresh rosemary, thyme, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly caramelized.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat.

  • 6

    Slice the halloumi cheese into 1/4-inch thick pieces.

  • 7

    Place the halloumi slices in the dry, hot skillet and sear for 2-3 minutes on each side until golden and crispy.

  • 8

    In the same skillet, quickly pour in the egg white and gently scramble it until just set.

  • 9

    Plate the roasted vegetables, top with the crispy halloumi, and add the scrambled egg white on the side.

  • 10

    Serve immediately, enjoying the blend of textures and flavors.

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

Savor the delightful combination of crispy, golden halloumi and a medley of herb-roasted vegetables, enhanced with a boost of egg white protein. This dish offers a wonderful balance of textures and flavors, from the salty, savory cheese to the aromatic, tender vegetables lightly kissed by olive oil and fresh herbs.

NUTRITION

489kcal
Protein
32.3g
Fat
32.6g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi Cheese

1 large Egg White

1 small Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

Fresh Rosemary & Thyme (to taste)

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Slice the zucchini into rounds and cut the red bell pepper into strips. Halve the cherry tomatoes.

  • 3

    Toss the vegetables with olive oil, fresh rosemary, thyme, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 15-20 minutes until tender and lightly caramelized.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat.

  • 6

    Slice the halloumi cheese into 1/4-inch thick pieces.

  • 7

    Place the halloumi slices in the dry, hot skillet and sear for 2-3 minutes on each side until golden and crispy.

  • 8

    In the same skillet, quickly pour in the egg white and gently scramble it until just set.

  • 9

    Plate the roasted vegetables, top with the crispy halloumi, and add the scrambled egg white on the side.

  • 10

    Serve immediately, enjoying the blend of textures and flavors.