Day 1

Dinner: Halloumi with Roasted Vegetables Salad

Cooking time: 15 minutes

Calories: 356

Ingredients:
  •       1 medium red bell pepper
  •       ½ small zucchini
  •       3oz (85g) halloumi cheese
  •       1 cup (35g) lettuce, shredded
  •       1 teaspoon grain mustard
  •       1 teaspoon extra-virgin olive oil
  •       1 teaspoon lemon juice
  •       Pinch of salt and pepper
How to make:
  1. Cut bell pepper in half, and remove the seeds and the white membrane. Cut it into slices.
  2. Thinly slice the zucchini.
  3. Heat a pan grill greased with olive oil on medium heat.
  4. Add red pepper slices and zucchini and cook for about 3-4 minutes on each side. Transfer to a clean plate and set them aside.
  5. Add halloumi cheese and grill for about 2 minutes. Flip and cook for 1 more minute. Transfer grilled halloumi to the plate with vegetables and set it aside.
  6. Arrange lettuce on a serving plate. Top with grilled vegetables and halloumi.
  7. Whisk mustard, olive oil, lemon juice, salt, and pepper in a small bowl.
  8. Drizzle the salad with the dressing and gently mix to blend in the flavors.
Nutrients

Water: 130.71 g

 

Energy: 356 kcal

 

Protein: 20 g

 

Total lipid (fat): 26 g

 

Saturated fat: 14 g

 

Carbohydrate: 12 g

 

Fiber, total dietary: 1.5 g

 

Sugars, including NLEA: 4.2 g

 

Added sugars: 0.7 g

 

Calcium (Ca): 643.21 mg

 

Iron (Fe): 1.01 mg

 

Magnesium (Mg): 36.8 mg

 

Phosphorus (P): 101.8 mg

 

Potassium (K): 522.98 mg

 

Sodium (Na): 1294.33 mg