Nutari
Grilled Halloumi and Charred Vegetable Plate with Pomegranate Vinaigrette
Warm, squeaky halloumi cheese alongside charred zucchini and asparagus, dressed in a tangy pomegranate vinaigrette for a stunning low-carb Mediterranean plate.
360kcal
28gProtein
8gCarbs
26gFat
2.5gFibre
Ingredients
- 200g halloumi cheese, sliced 1cm thick
- 2 medium zucchini, cut lengthwise
- 150g fresh asparagus spears
- 60ml extra virgin olive oil
- 40ml pomegranate molasses or pomegranate juice
- 1 tbsp red wine vinegar
- 30g pomegranate seeds
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh mint leaves
Method
- Whisk together olive oil, pomegranate molasses, vinegar, and minced garlic to make vinaigrette.
- Heat a grill pan over high heat and char zucchini strips for 3-4 minutes per side until tender with marks.
- Grill asparagus until charred and tender, about 4-5 minutes.
- Grill halloumi slices for 2-3 minutes per side until golden with grill marks.
- Plate vegetables and halloumi, drizzle with pomegranate vinaigrette, scatter with pomegranate seeds and fresh mint.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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