Grilled halloumi with Mediterranean roasted vegetables and quinoa

Grilled halloumi with Mediterranean roasted vegetables and quinoa

By
From
Digestion
Serves
1

Just a pure taste of summer. Filling yet light. My idea of heaven.

Ingredients

Quantity Ingredient
75g quinoa
1 red pepper, deseeded and chopped
1/2 courgette, sliced
1-2 tablespoons olive oil, plus 2 teaspoons extra
1 teaspoon dried oregano
1/2 teaspoon garlic granules
1/4 teaspoon smoked paprika
sea salt
freshly ground black pepper
3-4 slices halloumi cheese

Method

  1. Preheat the oven to 180°C.
  2. Place the quinoa in a pan and cover with boiling water. Simmer for 20 minutes, until it is soft and small tail-like projections form at the side of each grain. Drain.
  3. Meanwhile, combine the vegetables with the 1–2 tablespoons of olive oil, the dried oregano, garlic granules and smoked paprika, along with a good pinch of salt and pepper. Mix well, then place in a roasting tin and roast in the oven for 20–25 minutes, stirring frequently.
  4. In a griddle pan or small frying pan, gently fry the halloumi in the 2 teaspoons of olive oil for three or four minutes maximum each side. You want to do it for just long enough for the halloumi to begin to turn a golden brown on each side.
  5. Serve the quinoa on a plate with the roasted veg and top with the halloumi.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again