Description
Halloumi & Roasted Vegetable Grain Bowl with Lemon Dressing is a wholesome Mediterranean-inspired meal featuring crispy halloumi, roasted vegetables, fluffy quinoa or farro, and a bright homemade lemon dressing.
Ingredients
8 oz (225 g) halloumi cheese, sliced
1 cup cooked quinoa or farro
1 medium zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 cup broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried oregano
Salt and black pepper, to taste
1/4 cup cucumber, diced
2 tbsp toasted pumpkin seeds
2 tbsp fresh parsley, chopped
Lemon Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Salt and black pepper, to taste
Instructions
1. Preheat the oven to 425°F (220°C). Toss the zucchini, bell pepper, red onion, and broccoli with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
2. Roast for 25–30 minutes until the vegetables are tender and lightly caramelized.
3. Heat a non-stick skillet over medium heat and cook the halloumi slices for 2–3 minutes per side until golden brown and crispy.
4. Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth.
5. Divide the cooked quinoa or farro between serving bowls and top with the roasted vegetables, crispy halloumi, diced cucumber, and toasted pumpkin seeds.
6. Drizzle generously with the lemon dressing, garnish with fresh parsley, and serve immediately.
Notes
Quinoa makes this recipe naturally gluten-free, while farro adds a nutty flavor.
Toast the pumpkin seeds for extra crunch.
Serve immediately for the crispiest halloumi.
Store the dressing separately if meal prepping.
Fresh herbs such as mint or basil also make delicious garnishes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch / Dinner
- Method: Roasting & Pan-Frying
- Cuisine: Mediterranean