Roasted Vegetable and Halloumi Bowl with Lemon-Herb Dressing

A vibrant and flavorful Middle Eastern-inspired lunch bowl featuring roasted vegetables, salty halloumi, and a zesty lemon-herb dressing. Perfect for a light yet satisfying meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

615 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.71/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Vegetarian•Eggs

Cooking Style:

Roasting

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1Eggplant(Medium size, cut into 1-inch cubes)

£1.20

1Red Bell Pepper(Cut into 1-inch pieces)

£0.85

1Yellow Bell Pepper(Cut into 1-inch pieces)

£0.90

1Red Onion(Cut into wedges)

£0.35

1Zucchini(Cut into 1-inch pieces)

£0.70

3tablespoonsOlive Oil(Extra virgin olive oil)

£0.25

1teaspoonSmoked Paprika

£0.10

1teaspoonCumin(Ground cumin)

£0.08

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground)

£0.02

8ouncesHalloumi Cheese(Cut into 1/2-inch slices)

£2.80

2cupsCooked Quinoa

£1.50

0.3cupFresh Parsley(Chopped, for garnish)

£0.40

0.3cupFresh Mint(Chopped, for garnish)

£0.60

1Lemon(For juice and zest)

£0.50

2clovesGarlic(Minced)

£0.10

2tablespoonsOlive Oil(For dressing)

£0.25

1teaspoonHoney(Or agave)

£0.05

1tablespoonZa'atar

£0.20

Total Cost

£10.86

£2.71 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the eggplant, red bell pepper, yellow bell pepper, red onion, and zucchini with 3 tablespoons of olive oil, smoked paprika, cumin, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3.
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
4.
While the vegetables are roasting, prepare the lemon-herb dressing: In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, 2 tablespoons of olive oil, honey (or agave), za'atar, salt, and pepper.
5.
In a separate pan or grill, cook the halloumi slices over medium heat for 2-3 minutes per side, or until golden brown and slightly softened.
6.
To assemble the bowls, divide the cooked quinoa evenly among four bowls. Top with the roasted vegetables and halloumi slices.
7.
Drizzle each bowl generously with the lemon-herb dressing.
8.
Garnish with fresh parsley and fresh mint.
9.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

615 kcal / 2573 kJ

Carbs

48g

18% of RDA

Fat

38g

54% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

17 g

19% of RDA

Sodium

780 mg

34% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

You can add other vegetables such as carrots, sweet potatoes, or broccoli to the mix.

For a spicier kick, add a pinch of red pepper flakes to the roasted vegetables.

Store leftover roasted vegetables and dressing separately in the refrigerator for up to 3 days.

If you don't have quinoa, couscous or brown rice are good substitutes.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Watercress and Pea Soup with Mint and Lemon

A light and vibrant soup, perfect as a starter. The delicate sweetness of peas, coupled with the peppery watercress and hint of mint, makes for a refreshing dish.

30 minutes

4 servings

Easy

"This light and vibrant soup offers a refreshing counterpoint to the roasted vegetables and halloumi bowl. The coolness and delicate sweetness of the peas, coupled with the peppery watercress and hint of mint, cleanse the palate and prepare it for the richer flavors to follow, while the lemon echoes the dressing in the main course."