Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Greek Halloumi and Bean Salad with Roasted Vegetables
A vibrant Greek-inspired dish featuring crispy pan-fried halloumi cheese served alongside a hearty salad of roasted broccoli and cauliflower, combined with protein-rich tinned beans. This Mediterranean-style meal is both nutritious and satisfying, perfect as a main course or substantial side dish.
50 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty8/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
Crispy, golden-brown halloumi slices provide a firm, slightly squeaky bite while the roasted broccoli and cauliflower are tender with caramelized edges. The beans add a creamy, slightly chunky contrast, making the overall mouthfeel a mix of crunchy, soft, and creamy elements.
👃 Aroma
Warm, toasty notes from the roasted vegetables and pan-seared halloumi are complemented by bright lemon and pungent garlic. Earthy oregano and a faint char combine to give a Mediterranean, savory bouquet.
🍷 Pairs Well With
A crisp, high-acid white wine such as Assyrtiko or Sauvignon Blanc; alternatively a light, citrusy beer or sparkling water with lemon.
🥗 Side Dishes
Warm pita or crusty bread to soak up juices; lemon-herb orzo or couscous; a simple Greek salad or tzatziki on the side for extra freshness.
Ingredients(11 items)
- 1400 grams halloumi cheese (cut into 8mm thick slices)
- 22 cans (800 grams total) tinned beans (drained and rinsed)
- 3400 grams broccoli (cut into florets)
- 4400 grams cauliflower (cut into florets)
- 54 tablespoons olive oil (divided)
- 62 tablespoons lemon juice (fresh)
- 71 teaspoon dried oregano
- 81/2 teaspoon salt
- 91/4 teaspoon black pepper
- 102 cloves garlic (minced)
- 111/2 teaspoon red pepper flakes (optional)
Nutrition Information(per serving)
385
Calories
24g
Protein
28g
Carbs
22g
Fat
Instructions
- 1
Preheat your oven to 200°C (400°F). Line two baking trays with parchment paper.
- 2
Toss the broccoli and cauliflower florets in a large bowl with 2 tablespoons of olive oil, half the oregano, salt, and pepper until evenly coated.
- 3
Spread the vegetables in a single layer on the prepared baking trays and roast for 25-30 minutes, stirring halfway through, until golden and tender.
- 4
While vegetables roast, prepare the bean mixture by combining the drained tinned beans in a bowl with the minced garlic, remaining oregano, lemon juice, and 1 tablespoon of olive oil. Season with salt and pepper to taste.
- 5
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- 6
Pat the halloumi slices dry with paper towels to remove excess moisture. This ensures proper browning.
- 7
Once the oil is hot, carefully place the halloumi slices in the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
- 8
Cook the halloumi for 2-3 minutes on each side until a golden-brown crust forms. Transfer to a plate lined with paper towels.
- 9
Remove the roasted vegetables from the oven and transfer to a large serving platter or individual plates.
- 10
Arrange the bean mixture over or alongside the roasted vegetables.
- 11
Top with the crispy halloumi slices and sprinkle with red pepper flakes if desired.
- 12
Serve immediately while the halloumi is still warm and slightly crispy.
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