YOUR SOLIN GENERATED RECIPE
Pan-Seared Halloumi with Roasted Vegetables
Golden pan-seared halloumi stars in this vibrant lunch bowl featuring herb-roasted vegetables and protein-packed chickpeas served with a refreshing yogurt dollop.
INGREDIENTS
1.5 oz Halloumi cheese
0.5 cup Canned chickpeas
0.75 cup Non-fat Greek yogurt
1 medium Zucchini
1 medium Red bell pepper
0.25 medium Red onion
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the zucchini, red bell pepper, and red onion into uniform 1-inch chunks for even roasting.
Spread the chopped vegetables and chickpeas onto the baking sheet, then toss with olive oil, dried oregano, sea salt, and black pepper.
Roast for 20 to 22 minutes until the vegetables are tender and the edges have developed a slight char.
While the vegetables finish roasting, slice the halloumi cheese into 1/2-inch thick slabs.
Heat a dry non-stick skillet over medium-high heat and sear the halloumi for 2 minutes per side until a deep golden crust forms.
Assemble the bowl by layering the roasted vegetables and chickpeas, topping with the seared halloumi, and finishing with a dollop of Greek yogurt and a fresh squeeze of lemon juice.