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
Lyndi's Chicken Curry with Turmeric Basmati Rice
This fragrant, quick and healthy recipe is perfect for a midweek meal or meal prep. Basmati rice is perfect for serving with curry. Add a dash of turmeric for an even healthier twist on this pantry staple.
Asian Rice Salad
Thai Baked Fish
Enjoy Thai cuisine at home with this delicious Thai baked fish recipe! This simple dish is packed with flavour and pairs perfectly with rice and quinoa.
This fragrant, quick and healthy recipe is perfect for a midweek meal or meal prep. Basmati rice is perfect for serving with curry. Add a dash of turmeric for an even healthier twist on this pantry staple.
Asian Rice Salad
Thai Baked Fish
Enjoy Thai cuisine at home with this delicious Thai baked fish recipe! This simple dish is packed with flavour and pairs perfectly with rice and quinoa.
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.