Roasted Vegetable Halloumi Salad
Roasted vegetable halloumi salad - Colorful Sheet Pan Meal
Healthy, because
Even smarter
Nutritional values
Broccoli has it all: It offers a lot of calcium and thus balances the acid-base balance. In addition, the curly head with its antioxidants fends off free radicals and thus protects the cells.
Roasted vegetable salad is perfect for the lunchbox - so you will not be tempted to eat something unhealthy during the break and provide your body with optimal vital substances. If you don't like or can't find halloumi, you can use feta as an alternative. Roasted vegetable salad is also a great basic recipe that can be prepared with different vegetables, depending on your preferences and the season, to create some variety. Tip: Prepare one more serving right away in the evening and take it with you the next day. This saves time, and money and you know exactly what's in your food.
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 189.6 μg | (316 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,002 mg | (25 %) | ||
| Calcium | 870 mg | (87 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 28 ozs Hokkaido pumpkin (or peeled butternut squash)
- 14 ozs colorful carrots
- 7 Tbsps olive oil
- salt
- peppers
- 8 ozs broccoli florets
- 2 sprigs parsley
- 2 sprigs oregano
- 1 scallion
- 1 red chili pepper
- 1 Tbsp Caper
- 2 Tbsps white Wine vinegar
- 8 ozs Halloumi cheese
- 4 ozs Baby Leaf- salad mix
Preparation steps
Line a large baking sheet with baking paper. Clean the pumpkin, wash and cut into wedges, removing the seeds. Clean and wash carrots, leaving some of the green on. Spread carrots and squash on the baking sheet with 2 tablespoons olive oil, some salt and pepper. Cook in a preheated oven at 200 °C / 400 °F for approx. 20 minutes.
Wash broccoli florets. After 20 minutes, add to vegetables and cook for another 10-12 minutes. Then remove vegetables from the oven and let cool.
While the vegetables are cooking, wash the herbs for the salsa, shake dry, pluck the leaves and chop finely. Clean the spring onion, wash and cut into fine rings. Halve chili pepper lengthwise, remove seeds, wash and chop. Mix everything with capers, vinegar, 4 1/2 tablespoons oil, a little salt and pepper and pour into a small jar.
Cut halloumi into slices. Heat remaining oil in a grill pan. Fry halloumi in it for 1-2 minutes on each side over medium heat. Wash lettuce leaves, shake dry and divide among sealable bowls with roasted vegetable salad and halloumi. Drizzle with salsa before serving.
