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

Enjoy a vibrant plate of crispy pan-seared halloumi paired with a medley of roasted vegetables and a touch of roasted chickpeas. This dish delivers a satisfying balance of creamy, salty cheese and caramelized, tender veggies — perfect for a wholesome meal any time of day.

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NUTRITION

571kcal
Protein
33.7g
Fat
32.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi Cheese

1 Zucchini (100g)

1 Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1/3 cup Chickpeas, roasted (80g)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, until they are slightly caramelized and tender. Add the chickpeas to the baking sheet for the last 10 minutes to warm through.

  • 4

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

  • 5

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

  • 6

    Plate the roasted vegetables and chickpeas, then top with the crispy halloumi slices. Serve immediately.

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

Enjoy a vibrant plate of crispy pan-seared halloumi paired with a medley of roasted vegetables and a touch of roasted chickpeas. This dish delivers a satisfying balance of creamy, salty cheese and caramelized, tender veggies — perfect for a wholesome meal any time of day.

NUTRITION

571kcal
Protein
33.7g
Fat
32.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi Cheese

1 Zucchini (100g)

1 Red Bell Pepper (119g)

1 cup Cherry Tomatoes (150g)

1/3 cup Chickpeas, roasted (80g)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the zucchini and red bell pepper into bite-sized pieces, and halve the cherry tomatoes. Toss them in a bowl with olive oil, salt, and pepper.

  • 3

    Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, until they are slightly caramelized and tender. Add the chickpeas to the baking sheet for the last 10 minutes to warm through.

  • 4

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

  • 5

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

  • 6

    Plate the roasted vegetables and chickpeas, then top with the crispy halloumi slices. Serve immediately.