Caramelized Tomatoes with Arugula and Halloumi Cheese
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 1,248 mg | (125 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 small Tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- salt
- peppers
- powdered sugar (for dusting)
- 350 grams Halloumi cheese
- 2 Tbsps lemon juice
- 2 handfuls wild Arugula
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Rinse and dry tomatoes, cut out stalks and halve. Arrange on a lined with parchment paper baking sheet, cut side up. Peel garlic and chop finely. Mix with oil and drizzle over tomatoes. Season with salt and pepper, sprinkle with a little powdered sugar and roast in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until lightly caramelized.
3.
Dice haloumi and taoast in preheated dry nonstick pan for about 3-4 minutes or until golden brown.
4.
Remove from heat, sprinkle with lemon juice and season with salt and pepper.
5.
Rinse, clean and spin dry arugula.
6.
Arrange tomatoes on plates and sprinkle with cheese. Garnish with arugula and serve.
