YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Halloumi with Roasted Vegetables
Pan-seared halloumi served over a bed of protein-rich lentils and roasted vegetables, finished with a crisp golden crust that provides a satisfying bite.
INGREDIENTS
3 oz Halloumi cheese
0.75 cup cooked green lentils
2 large egg whites
0.25 cup non-fat Greek yogurt
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tsp fresh lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced red bell pepper and sliced zucchini with half of the olive oil, sea salt, black pepper, and dried oregano on the prepared baking sheet.
Roast the vegetables for 18 minutes until they are tender and slightly charred around the edges.
While vegetables roast, whisk the egg whites into the cooked lentils in a small bowl.
Heat a non-stick skillet over medium heat and cook the lentil-egg mixture for 4 minutes, stirring constantly until the egg whites are fully set and fluffy.
Remove the lentils from the skillet and set aside, then wipe the skillet clean and add the remaining olive oil.
Slice the halloumi into 1/2-inch thick slabs and sear in the hot skillet for 2 minutes per side until a beautiful golden-brown crust forms.
Assemble the bowl by layering the lentil base, topped with roasted vegetables and the seared halloumi.
Finish with a dollop of non-fat Greek yogurt and a squeeze of fresh lemon juice for a bright, tangy finish.