Crispy Halloumi Quinoa Bowl

Dice the eggplant and zucchini. Cut the pepper into strips. Transfer the eggplant and zucchini cubes, pepper slices and rosemary to a baking tray.

• ½ Eggplant (~ 5.6 oz)
• ½ Zucchini (~ 3.9 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)
• 1 tsp Rosemary leaves, dried

Preheat the oven to 350 °F.

In a bowl, mix the lemon juice, olive oil, honey, salt, and pepper until well combined.

• ½ Lemon (~ 1 oz)
• 2 tsp Olive oil
• 1 ⁠½ tsp Honey
• Salt
• Black pepper

Drizzle half of the dressing over the vegetables, toss lightly until coated evenly and bake for approx. 30 minutes.

Cut the halloumi into approx. ½ in thick slices. Place the halloumi on top of the veggies approx. 15 minutes before you take the veggies out of the oven.

• 2.6 oz Halloumi cheese
• 1 tsp Canola oil

In a pot, bring water to a boil. In a colander, rinse and drain the quinoa. Add the quinoa to the pot, cover with a lid and let simmer for approx. 15 minutes. Turn off the heat and let sit for approx. 10 minutes.

• 1⁄3 cup Water
• 1⁄3 cup Quinoa

Dice the tomato. Serve the grilled veggies, halloumi cheese and tomatoes on a bed of quinoa.

• 1 Tomato (~ 4.2 oz)

Enjoy your meal!