Grilled Halloumi with Lentil and Roasted Vegetable Salad

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

Grilled Halloumi with Lentil and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi with Lentil and Roasted Vegetable Salad

Savor the robust flavors of grilled halloumi paired with a hearty lentil salad and beautifully roasted seasonal vegetables. This tantalizing dish delivers a satisfying balance of smoky, savory cheese, tender lentils, and caramelized vegetables, making it a delightful choice for a lacto-ovo vegetarian dinner.

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NUTRITION

454kcal
Protein
34g
Fat
22.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

80g Halloumi Cheese

100g Cooked Lentils

1 Hard-Boiled Egg (50g)

150g Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat a grill pan over medium heat.

  • 2

    Slice the halloumi cheese into roughly 1/4-inch thick slices and lightly brush with olive oil if desired.

  • 3

    Grill the halloumi slices for about 2-3 minutes per side until they develop a golden crust and grill marks.

  • 4

    Meanwhile, prepare the roasted vegetables: toss chopped zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, combine the cooked lentils with the roasted vegetables.

  • 6

    Peel the hard-boiled egg, slice it, and gently mix it into the lentil and vegetable salad.

  • 7

    Plate the salad and top with the warm grilled halloumi slices. Optionally, drizzle a squeeze of lemon over the top for brightness.

  • 8

    Serve immediately and enjoy this balanced, flavor-packed dinner.

Grilled Halloumi with Lentil and Roasted Vegetable Salad

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

Grilled Halloumi with Lentil and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Halloumi with Lentil and Roasted Vegetable Salad

Savor the robust flavors of grilled halloumi paired with a hearty lentil salad and beautifully roasted seasonal vegetables. This tantalizing dish delivers a satisfying balance of smoky, savory cheese, tender lentils, and caramelized vegetables, making it a delightful choice for a lacto-ovo vegetarian dinner.

NUTRITION

454kcal
Protein
34g
Fat
22.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

80g Halloumi Cheese

100g Cooked Lentils

1 Hard-Boiled Egg (50g)

150g Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat a grill pan over medium heat.

  • 2

    Slice the halloumi cheese into roughly 1/4-inch thick slices and lightly brush with olive oil if desired.

  • 3

    Grill the halloumi slices for about 2-3 minutes per side until they develop a golden crust and grill marks.

  • 4

    Meanwhile, prepare the roasted vegetables: toss chopped zucchini, red bell pepper, and red onion with a drizzle of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, combine the cooked lentils with the roasted vegetables.

  • 6

    Peel the hard-boiled egg, slice it, and gently mix it into the lentil and vegetable salad.

  • 7

    Plate the salad and top with the warm grilled halloumi slices. Optionally, drizzle a squeeze of lemon over the top for brightness.

  • 8

    Serve immediately and enjoy this balanced, flavor-packed dinner.