Description
A vibrant bowl of roasted eggplant, grilled halloumi, quinoa, and fresh vegetables, drizzled with a zesty lemon-dill sauce.
Ingredients
Scale
- 1 medium eggplant, diced
- 200g halloumi cheese, sliced
- 2 tbsp olive oil
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh dill, for garnish
- Lemon wedges, for serving
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced eggplant in a bowl with olive oil, salt, and pepper until well-coated. Spread the eggplant evenly on a baking sheet.
- Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the eggplant is tender and golden brown.
- In the last 5 minutes of baking, lay the sliced halloumi cheese on the baking sheet to allow it to grill beautifully.
- In a mixing bowl, combine the cooked quinoa or brown rice with halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Once the eggplant and halloumi are ready, add them to your bowl, tossing gently to combine. Drizzle the mixture generously with lemon juice.
- Top your bowl with fresh dill and serve alongside lemon wedges for an extra burst of freshness.
Notes
Keep an eye on the halloumi while baking; it can brown quickly. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 30mg