High proteinLow carbVeg-heavy

Roast Vegetables & Halloumi

Vegetables first. Halloumi goes in late or it turns to rubber.

35 min Serves 1 Oven

Per serving

639

kcal

30.9 g

protein

27.3 g

carbs

46 g

fat

4.8 g protein per 100 kcal · 6.4 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Halloumi120 g
  • Courgette / zucchini150 g
  • Bell pepper (red)150 g
  • Onion100 g
  • Olive oil15 g
  • Balsamic vinegar(optional)10 g

Method

  1. 1Heat the oven to 200°C. Toss the chopped vegetables in oil and roast for 20 minutes.
  2. 2Add thick slices of halloumi and roast a further 10 minutes until it colours.
  3. 3Vinegar over the lot as it comes out.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Roasting vegetables and potatoesShow

Space is what makes roast vegetables crisp and brown instead of soggy.

  1. Heat the oven to about 200 °C fan (220 °C conventional).
  2. Cut the veg into even pieces and toss them in a bowl with oil and salt so every piece is coated.
  3. Spread them out in one layer with gaps between them, cut sides down. Use two trays if you need to.
  4. Turn them once, about halfway through.

Ready when: Browned at the edges and underneath, and a knife slides into the biggest piece easily.

Thickening a sauce by cooking it downShow

Letting a sauce bubble with the lid off lets water escape as steam, so it gets thicker and tastier.

  1. Take the lid off and keep it at a lively simmer.
  2. Stir every minute or two, scraping the bottom — it catches more easily as it thickens.
  3. Season at the END, because the salt concentrates as the liquid goes.

Ready when: It coats the back of a spoon, and a line drawn through it with your finger stays clear.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.