Halloumi & Roasted Vegetables Bowl
< 30 Minutes
Serves 2
Vegetarian
Halloumi & Roasted Vegetables Bowl
Ingredients
Method
Ingredients
Method
- Preheat oven to 200C. Line a baking tray with baking paper. Place mushrooms, zucchini and capsicum on prepared tray and spray liberally with olive oil. Roast 10 minutes, then place tomatoes on tray and spray liberally with olive oil. Season vegetables with pepper and sprinkle with rosemary. Roast for 8 minutes longer.
- Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). Set aside.
- Heat a non-stick frying pan over a medium heat. Spray haloumi with olive oil. Fry for 1 minute each side, or until golden. Divide rice, roasted vegetables, haloumi and salad leaves between 2 bowls. Drizzle with pesto dressing.
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Halloumi & Roasted Vegetables Bowl
< 30 Minutes
Serves 2
Vegetarian
Ingredients
Method
- Preheat oven to 200C. Line a baking tray with baking paper. Place mushrooms, zucchini and capsicum on prepared tray and spray liberally with olive oil. Roast 10 minutes, then place tomatoes on tray and spray liberally with olive oil. Season vegetables with pepper and sprinkle with rosemary. Roast for 8 minutes longer.
- Meanwhile, squeeze rice pouch to separate rice. Tear corner of pouch to vent heat. Microwave on high for 90 seconds (850W). Set aside.
- Heat a non-stick frying pan over a medium heat. Spray haloumi with olive oil. Fry for 1 minute each side, or until golden. Divide rice, roasted vegetables, haloumi and salad leaves between 2 bowls. Drizzle with pesto dressing.