A Popular Dish: Halloumi and Roasted Vegetable Medley with Tahini Drizzle

A 572-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 200g halloumi
• 100g salmon fillet
• 1 red bell pepper
• 1 zucchini
• 1/2 red onion
• 1 clove garlic
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Pinch of sumac (for garnish, optional)

Instructions

1. Prep: Preheat your oven to 200°C (400°F). Dice the red bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic. Slice the halloumi into 1cm thick pieces and the salmon into cubes.
2. Step 1: In a mixing bowl, toss the diced vegetables with olive oil, oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.
3. Step 2: Place the halloumi and salmon on the same baking sheet, ensuring they are not overlapping. Bake for 15-20 minutes, or until the vegetables are tender-crisp, the halloumi is golden brown, and the salmon is cooked through.
4. Step 3: While the vegetables are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Add more water if needed to reach a pourable consistency.
5. Step 4: Divide the roasted vegetables, halloumi, and salmon between two plates. Drizzle generously with the tahini sauce. Garnish with a pinch of sumac if desired.
6. Top tip: For extra flavour, a squeeze of fresh lemon over the finished dish will brighten all the ingredients.