Crispy Pan-Seared Halloumi with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Halloumi with Roasted Vegetables

Savor the delightful crispiness of pan-seared halloumi paired with a colorful medley of roasted red bell pepper and zucchini. Enhanced with a hint of olive oil and rustic seasonings, this dish offers a harmonious balance of savory flavors and a satisfying, hearty texture perfect for a well-rounded meal.

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NUTRITION

566kcal
Protein
32.3g
Fat
37.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Halloumi Cheese

1/3 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces, toss them in a bowl with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, slice the halloumi cheese into 1/4-inch thick pieces.

  • 5

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

  • 6

    In the final few minutes, gently warm the chickpeas in the skillet with the halloumi to absorb the flavor.

  • 7

    Plate the crispy halloumi with the roasted vegetables and warm chickpeas, and finish with an extra sprinkle of salt and pepper if desired.

Crispy Pan-Seared Halloumi with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Halloumi with Roasted Vegetables

Savor the delightful crispiness of pan-seared halloumi paired with a colorful medley of roasted red bell pepper and zucchini. Enhanced with a hint of olive oil and rustic seasonings, this dish offers a harmonious balance of savory flavors and a satisfying, hearty texture perfect for a well-rounded meal.

NUTRITION

566kcal
Protein
32.3g
Fat
37.2g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

120 grams Halloumi Cheese

1/3 cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 medium Zucchini

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the red bell pepper and zucchini into bite-sized pieces, toss them in a bowl with olive oil, dried oregano, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes, until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, slice the halloumi cheese into 1/4-inch thick pieces.

  • 5

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

  • 6

    In the final few minutes, gently warm the chickpeas in the skillet with the halloumi to absorb the flavor.

  • 7

    Plate the crispy halloumi with the roasted vegetables and warm chickpeas, and finish with an extra sprinkle of salt and pepper if desired.