NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Halloumi cheese

0.25 cup Canned chickpeas

1 cup Broccoli florets

1 medium Red bell pepper

0.5 medium Red onion

0 tsp Olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Dice the red bell pepper, red onion, and halloumi cheese into uniform 1-inch cubes.

• 3

  Place the broccoli florets, chickpeas, diced pepper, and onion onto the prepared sheet pan.

• 4

  Drizzle the vegetables with olive oil and sprinkle with dried oregano, sea salt, and black pepper.

• 5

  Toss the vegetables thoroughly to ensure an even coating of oil and spices, then spread them into a single layer.

• 6

  Nestle the halloumi cubes among the vegetables across the pan.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender-crisp and the halloumi is browned and slightly soft.

• 8

  In a small ramekin, stir together the Greek yogurt and lemon juice until smooth.

• 9

  Plate the roasted vegetables and halloumi, finishing each serving with a dollop of the bright lemon-yogurt sauce.