Name: Gourmet Roasted Vegetable and Halloumi Salad
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g red bell pepper; 150 g zucchini; 100 g cherry tomatoes; 1 item red onion; 150 g halloumi cheese; 100 g mixed salad greens; 2 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tsp honey; 30 g walnuts

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Gourmet Roasted Vegetable and Halloumi Salad

Gourmet Roasted Vegetable and Halloumi Salad

A sophisticated salad with roasted vegetables and grilled halloumi cheese, drizzled with a balsamic reduction.

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support energy levels during cycle training.

Ingredients:

150
g
red bell pepper
150
g
zucchini
100
g
cherry tomatoes
1
item
red onion
150
g
halloumi cheese
100
g
mixed salad greens
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tsp
honey
30
g
walnuts

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Cut the red bell pepper and zucchini into bite-sized pieces.
Slice the red onion into wedges.
Place the bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet.
Drizzle with 1 tbsp of olive oil and season with salt and pepper.
Roast in the oven for 20-25 minutes until tender and slightly charred.
While the vegetables are roasting, slice the halloumi cheese into thick slices.
Heat a non-stick pan over medium heat and grill the halloumi slices until golden brown on both sides.
In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half to create a balsamic reduction.
In a large bowl, combine mixed salad greens with roasted vegetables and grilled halloumi.
Drizzle with remaining olive oil and balsamic reduction.
Sprinkle with walnuts before serving.

Nutrition	Per Serving 831 g	Per 100g
Energy	925 kcal	111 kcal
Protein	38 g	4.6 g
Fibre	10 g	1.2 g
Salt	3 g	0.4 g
Sugar	18 g	2.2 g
Carbohydrates	50 g	6.0 g
Fat	65 g	7.8 g

150
g
red bell pepper
150
g
zucchini
100
g
cherry tomatoes
1
item
red onion
150
g
halloumi cheese
100
g
mixed salad greens
2
tbsp
olive oil
1
tbsp
balsamic vinegar
1
tsp
honey
30
g
walnuts

Preheat the oven to 200°C.

Cut the red bell pepper and zucchini into bite-sized pieces.

Slice the red onion into wedges.

Place the bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet.

Drizzle with 1 tbsp of olive oil and season with salt and pepper.

Roast in the oven for 20-25 minutes until tender and slightly charred.

While the vegetables are roasting, slice the halloumi cheese into thick slices.

Heat a non-stick pan over medium heat and grill the halloumi slices until golden brown on both sides.

In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half to create a balsamic reduction.

In a large bowl, combine mixed salad greens with roasted vegetables and grilled halloumi.

Drizzle with remaining olive oil and balsamic reduction.

Sprinkle with walnuts before serving.

Gourmet Roasted Vegetable and Halloumi Salad Gourmet Roasted Vegetable and Halloumi Salad

Ingredients:

Preparation Time: 45 minutes

Instructions:

Gourmet Roasted Vegetable and Halloumi Salad

Gourmet Roasted Vegetable and Halloumi Salad