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Roasted vegetables with halloumi
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
Vegetables
- 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
Tools
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- One large, rectangular tray, greased
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.
Vegetables
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.
