Grilled Halloumi with Roasted Zucchini and Lemon Herb Oil

Quick Summary

A vibrant, high-protein vegetarian dish featuring firm, pan-seared halloumi served over roasted zucchini rounds with a zesty lemon-herb dressing. Ready in 30 minutes, it is perfect for a light, nourishing dinner.

Ingredients

Method

1. Roast: Preheat your oven to 200°C. Slice zucchinis into half-inch rounds. Toss with olive oil, oregano, salt, and pepper. Roast on a tray for 15-20 minutes until golden.
2. Sear: Heat a non-stick pan over medium heat. Place halloumi slices in the dry pan. Cook for 2-3 minutes per side until a dark, golden crust forms.
3. Dress: Whisk lemon juice, minced garlic, and fresh parsley with a splash of olive oil in a small bowl.
4. Serve: Arrange the warm zucchini on a plate, top with the crispy halloumi, and drizzle the herb oil over everything.

Nutrition Snapshot

Frequently Asked Questions

Can I make this dish vegan?

You can substitute halloumi with a firm, marinated smoked tofu, though the texture and salt profile will differ.

How do I store leftovers?

Store in an airtight container for up to 2 days. Reheat gently in a pan to keep the cheese texture firm.

What should I serve with this?

It pairs beautifully with warm quinoa or a side of crusty whole-grain sourdough.