About
This low carb dish is packed with chunks of halloumi and low carb veggies, smothered in a spiced harissa dressing and roasted until golden and tender.
This is a great vegetarian side option or main dish served alongside a garden salad.
Ingredients
- 9 ounce haloumi cheese by papouis
- 2 teaspoon harissa paste by trader joe's
- 1 ½ tablespoon olive oil
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon maple flavored syrup by lakanto
- 1 medium – 2 3/5" diameter tomato raw (includes cherry, grape, roma)
- ½ medium – 2 1/2" diameter onion, white, yellow or red, raw
- 1 large zucchini, cooked from fresh
- ½ large – 3" diameter x 3 3/4" red bell peppers, raw
- ½ large – 3" diameter x 3 3/4" orange bell pepper
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Dice the halloumi and vegetables roughly into even sized chunks – about 1.5 inches. Arrange across a sheet pan and season with salt and pepper.
- Add the harissa, olive oil, lakanto and lemon zest to a small mixing bowl. Stir well to combine.
- Drizzle the harissa mixture over the vegetables and halloumi and use your hands to rub in the marinade.
- Transfer to the oven to bake for 15-18 minutes until the vegetables are tender and the cheese is golden, turning halfway through cooking.
Nutrition Facts
- Servings: 4
- Calories: 290.4kcal/1215.0kJ (per serving)
- Fat: 21.7g (per serving)
- Carbs: 9.6g (per serving)
- Protein: 16.3g (per serving)
