YOUR SOLIN GENERATED RECIPE
Zesty Grilled Halloumi and Vegetable Sandwich
Searing salty halloumi and crisp vegetables on a hot grill, then layering them onto toasted sprouted bread with a tangy, herb-infused yogurt spread.
INGREDIENTS
1.75 oz Halloumi cheese
0.75 cup Non-fat Greek yogurt
1 slice Sprouted grain bread
0.5 cup Zucchini
0.5 cup Red bell pepper
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tsp Extra virgin olive oil
PREPARATION
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, oregano, sea salt, and black pepper until smooth and creamy.
Slice the zucchini and red bell pepper into long, flat strips and cut the halloumi into 0.5-inch thick slabs.
Heat the olive oil in a grill pan over medium-high heat until shimmering.
Grill the zucchini and bell peppers for 3-4 minutes per side until they are tender and show distinct char marks.
Add the halloumi slabs to the pan and grill for 1-2 minutes per side until they are golden brown and slightly softened.
Lightly toast the slice of sprouted grain bread until crisp.
Spread the zesty yogurt mixture generously over the toasted bread, then layer the grilled vegetables and halloumi on top to serve open-faced.