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.
More Like This
Korean Beef
Enjoy Korean cuisine at home with this tasty Korean beef recipe! This delicious recipe takes less than 20 minutes to prepare and cook.
Brown rice & Quinoa Tabbouleh with Greek spiced Chicken
A delicious and healthy salad perfect for Spring and Summer. Opt out the chicken to make it Vegan!
One Pot Harissa Chicken
Enjoy Korean cuisine at home with this tasty Korean beef recipe! This delicious recipe takes less than 20 minutes to prepare and cook.
Brown rice & Quinoa Tabbouleh with Greek spiced Chicken
A delicious and healthy salad perfect for Spring and Summer. Opt out the chicken to make it Vegan!
One Pot Harissa Chicken
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.