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Roasted vegetables with halloumi
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 380
  • Fat about 27g
  • Carbohydrates about 11g
  • Protein about 17g
This is needed
This is needed for 4 people
To marinate the halloumi
  • 250 g halloumi, cut into slices approx. 1 cm thick
  • 1 tbsp olive oil
  • 1 tsp Italian herb mix
  • 480 g pre-cooked sweetcorn, cut into slices approx. 3 cm thick
  • 1 red peppers, cut into strips
  • 2 tbsp olive oil
  • 280 g carrots, cut into sticks
  • 200 g broccoli, cut into florets
  • 1 tsp salt
  • a little pepper
Yoghurt dressing
  • 180 g plain yoghurt
  • 2 tsp Italian herb mix
  • salt and pepper to taste
  • One large, rectangular tray, greased
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And that's how it's done
And that's how it's done
To marinate the halloumi
Mix the halloumi, oil and herb mix in a bowl, cover and marinate for approx. 30 mins.
Place the vegetables, oil, salt and pepper in a bowl, mix well. Spread the vegetables onto the prepared baking tray.
To roast
Approx. 20 mins. in the centre of an oven preheated to 200°C. Place the halloumi on top of the vegetables, cook for a further 10 mins., serve immediately.
Yoghurt dressing
Combine the yoghurt with the herb mix, salt and pepper, drizzle the dressing over the vegetables and halloumi.

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