Name: Crispy Pan-Seared Halloumi with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Halloumi cheese; 0.5 cup Non-fat Greek yogurt; 1 cup Zucchini; 1 cup Red bell pepper; 1 tsp Olive oil; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tsp Fresh parsley

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.

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Halloumi with Roasted Vegetables

Pan-seared halloumi served over a bed of herb-roasted zucchini and peppers with a tangy Greek yogurt base for a satisfying, golden finish.

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NUTRITION

Protein

41.6g

Fat

34.4g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Halloumi cheese

0.5 cup Non-fat Greek yogurt

1 cup Zucchini

1 cup Red bell pepper

1 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Chop the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.
3
Drizzle the vegetables with olive oil and season with dried oregano, sea salt, and black pepper, tossing well to coat.
4
Roast the vegetables in the oven for 18-20 minutes until they are tender and slightly charred.
5
While the vegetables roast, slice the halloumi cheese into 1/2-inch thick slabs and pat them dry with a paper towel.
6
Heat a non-stick skillet over medium-high heat and sear the halloumi for 2-3 minutes per side until a deep golden-brown crust forms.
7
Spread the Greek yogurt across the bottom of a serving plate as a base.
8
Pile the roasted vegetables over the yogurt and top with the crispy halloumi slices.
9
Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.