Mediterranean Halloumi Bowl
Grilled halloumi on colourful vegetables with lemon herb dressing.
- 30 min
- 891 kcal / serving
- easy
- vegetarian
- Protein
- 36.8 g
- Fat
- 44.8 g
- Carbs
- 83.2 g
Contains: milk, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g halloumi
- 200 g couscous
- 200 ml water
- 1 red bell pepper
- 100 g cherry tomatoes
- ½ cucumber
- 50 g Kalamata olives
- 2 tbsp olive oil
- 1 lemon
- Fresh mint
- Salt
- Pepper
Method
- Pour 200 ml boiling water over couscous, cover and let swell for 5 minutes. Fluff with a fork.
- Cut bell pepper into strips, halve cherry tomatoes, slice cucumber into half-moons and halve olives.
- Cut halloumi into 1 cm thick slices and fry in a hot pan without oil for 2–3 minutes per side until golden.
- For the dressing, whisk olive oil, lemon juice, salt and pepper.
- Divide couscous into bowls and arrange colourful vegetables on top.
- Place grilled halloumi on top and drizzle with dressing.
- Garnish with fresh mint and serve.
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