Name: Pan-Seared Halloumi Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Halloumi cheese; 0.75 cup Non-fat Greek yogurt; 1 cup English cucumber; 0.5 cup Red radishes; 0.5 cup Yellow bell pepper; 1 tbsp Fresh lemon juice; 1 tsp Extra virgin olive oil; 2 tbsp Fresh mint; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Halloumi Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halloumi Salad with Crunchy Vegetables

Stovetop-seared halloumi cheese paired with crisp, vibrant vegetables and a protein-packed yogurt dressing for a refreshing and satisfyingly crunchy meal.

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NUTRITION

Protein

46.9g

Fat

35.2g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Halloumi cheese

0.75 cup Non-fat Greek yogurt

1 cup English cucumber

0.5 cup Red radishes

0.5 cup Yellow bell pepper

1 tbsp Fresh lemon juice

1 tsp Extra virgin olive oil

2 tbsp Fresh mint

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, dried oregano, and chopped fresh mint to create a creamy dressing.
2
Slice the halloumi cheese into half-inch thick rectangles and pat them dry with a paper towel to ensure a proper sear.
3
Heat the olive oil in a non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until golden brown.
4
Dice the cucumber, radishes, and bell pepper into bite-sized pieces and toss them together in a large serving bowl.
5
Spread the yogurt dressing onto the base of a plate, top with the crunchy vegetable mixture, and finish with the warm seared halloumi.