Roasted Vegetables with Halloumi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 74.6 μg | (124 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 194 mg | (204 %) | ||
| Potassium | 1,838 mg | (46 %) | ||
| Calcium | 1,877 mg | (188 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 26.6 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 500 grams small potatoes
- 1 Zucchini
- 2 stalks Celery
- 1 stalk Leeks
- 1 Fennel
- 2 Bell pepper (red and yellow)
- 1 yellow onion
- 2 garlic cloves
- 1 handful Fresh herbs (such as thyme, rosemary and oregano)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 250 grams Cherry tomatoes
- 175 milliliters dry white wine
- 20 grams Pine nuts
- 20 grams Sunflower seed
- 500 grams Halloumi cheese
- 1 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Scrub the potatoes thoroughly and cut in half. Rinse the summer squash, celery, leek and fennel, trim and thickly slice. Rinse the peppers, remove the stems, seeds and pith and cut into large pieces. Peel the onion and cut into wedges. Peel the garlic and slice. Rinse the herbs, shake dry and chop the leaves or needles finely. Mix the vegetables together, season with salt and pepper and spread out over a baking sheet. Drizzle with the oil and roast for about 15 minutes.
Rinse the tomatoes and drain. Add to the vegetables along with the wine and roast for another 35 minutes, stirring 1-2 times. Around 10 minutes before the end of the cooking time, sprinkle with the pine nuts and sunflower seeds.
Slice the halloumi and grill for 2-4 minutes per side, until golden brown. Sprinkle with parsley and serve with the vegetables.
