YOUR SOLIN GENERATED RECIPE
Crispy Halloumi and Chickpea Kebabs with Herb-Roasted Potato Hash
Enjoy an enticing medley of savory grilled halloumi and tender chickpeas skewered alongside vibrant red bell pepper and zucchini, paired with a lightly herb-roasted baby potato hash. This dish marries crispy textures with a soft, roasted finish, finished with a hint of nutritional yeast for an extra protein boost and umami depth. A balanced, satisfying meal that delights your palate while keeping you on track with your nutritional goals.
INGREDIENTS
3 oz Halloumi Cheese
0.875 cup Canned Chickpeas, drained
40g Baby Potatoes
30g Red Bell Pepper
30g Zucchini
1/4 tbsp Olive Oil
1 tsp Nutritional Yeast
1 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F for the potato hash and prepare a grill pan for the kebabs.
Cube the halloumi into bite-sized pieces and rinse and drain the chickpeas. In a bowl, gently mix the halloumi and chickpeas with a pinch of salt, pepper, and a sprinkle of fresh herbs.
Cut the red bell pepper and zucchini into chunks similar in size to the halloumi cubes.
Thread the halloumi, chickpeas, red bell pepper, and zucchini onto skewers in an alternating pattern.
Toss the baby potatoes with olive oil, fresh herbs, salt, and pepper. Spread them on a baking sheet.
Place the skewers on the preheated grill pan and cook for about 3-4 minutes on each side until the halloumi is golden and crispy.
At the same time, roast the potatoes in the oven for 15-20 minutes until tender and slightly crisp, adjusting the time for your oven if needed.
Once the potatoes are out of the oven, lightly toss them with nutritional yeast for an extra umami and protein kick.
Plate the crispy kebabs alongside a serving of the herb-roasted potato hash and enjoy your balanced, flavorful meal.