Grilled Halloumi and Roasted Vegetable Salad

Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.

Looking for a vibrant dish that packs a nutritional punch? This Grilled Halloumi and Roasted Vegetable Salad is not just colorful; it’s also high in protein and low in calories, making it an excellent choice for a healthy meal.

Imagine a plate filled with perfectly grilled halloumi cheese, sitting atop a bed of beautifully roasted vegetables. The flavors meld together to create a delightful experience that is both satisfying and guilt-free.

This recipe is perfect for those busy weeknights when you want something delicious without the heavy calories. The combination of grilled halloumi and fresh vegetables will make you feel great inside and out.

Grilled Halloumi and Roasted Vegetable Salad is a great option for your meal plan for zepbound, wegovy and ozempic.

JUMP TO RECIPE

A Nutritious Salad for Every Occasion

This Grilled Halloumi and Roasted Vegetable Salad is a feast for both the eyes and the palate. Featuring golden, crispy halloumi, it pairs beautifully with seasonal vegetables like bell peppers, zucchini, and cherry tomatoes.

The combination not only looks vibrant on the plate but also packs a high protein punch while remaining low in calories. It’s an ideal choice for anyone looking to enjoy a satisfying meal without the heaviness.

Colorful Ingredients

Each component of this salad contributes to its overall appeal. The roasted bell peppers offer a sweet, smoky flavor, while the zucchini adds a soft, tender texture.

Cherry tomatoes burst with freshness, creating a delightful contrast against the crispy halloumi. Topped with fresh basil leaves, the visuals are as enticing as the flavors.

Simple Preparation

Preparing this colorful dish is straightforward and quick. Begin by tossing the vegetables with olive oil and seasonings before roasting them to perfection.

While the veggies transform in the oven, grill the halloumi until golden brown. This method ensures that both elements are ready to come together harmoniously on the plate.

Serving Suggestions

This salad can be served warm or at room temperature, making it versatile for any occasion. Drizzle with fresh lemon juice to enhance the flavors and bring brightness to the dish.

It’s perfect for a light lunch, a side dish at dinner, or even as a picnic delight. The rustic presentation on a wooden table adds a touch of charm that complements the dish beautifully.

Nutritional Benefits

One of the standout features of this salad is its nutritional profile. With a high protein content from the halloumi and a medley of vitamins from the fresh vegetables, it’s a wholesome choice.

This combination not only satisfies hunger but also supports a balanced diet, making it a great option for health-conscious eaters.

Final Touches

To finish, a sprinkle of fresh herbs and a drizzle of olive oil provides the final touch that elevates this dish. The overall experience is both refreshing and fulfilling.

Enjoy the vibrant flavors and textures of this delightful salad, and celebrate the joy of eating well!

A Nutritious Salad for Every Occasion

Grilled halloumi salad with roasted vegetables on a wooden table.

This Grilled Halloumi and Roasted Vegetable Salad features golden, crispy halloumi paired with seasonal roasted vegetables like bell peppers, zucchini, and cherry tomatoes. It’s a flavorful dish with a delightful texture that is light yet filling.

Ingredients

200g halloumi cheese, sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh lemon juice for drizzling
Fresh basil leaves for garnish

Instructions

Preheat the oven to 200°C (400°F).
Prepare the Vegetables: In a large bowl, toss the diced bell peppers, sliced zucchini, and halved cherry tomatoes with olive oil, oregano, salt, and pepper until well-coated.
Roast the Vegetables: Spread the seasoned vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly charred.
Grill the Halloumi: While the vegetables are roasting, heat a grill pan over medium heat. Grill the halloumi slices for about 2-3 minutes on each side until golden brown and crispy.
Assemble the Salad: On a serving plate, layer the roasted vegetables and top with grilled halloumi slices. Drizzle with fresh lemon juice and garnish with basil leaves.
Serve: Enjoy this salad warm or at room temperature, making it a versatile dish for any time of the year.