Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden fried halloumi stacked with roasted portobello, tomato and pesto - no bun needed.
Equipment: Baking tray; frying pan
Measures and names
Ingredients
- 225 g halloumi, cut into thick slices
- 4 large portobello mushrooms, stalks removed
- 1 tbsp olive oil
- 1 tomato, sliced
- 2 tbsp fresh basil pesto
- 40 g rocket (arugula)
- black pepper
Method
- Heat the oven to 200°C (fan 180°C). Brush the mushrooms with oil and roast gill-side up for 12-15 minutes.
- Fry or griddle the halloumi for 1-2 minutes each side until golden.
- Stack: mushroom, halloumi, tomato, pesto, more halloumi, mushroom lid.
- Serve on the rocket with any mushroom juices and black pepper. Taste before adding salt — halloumi already seasons the dish.
Swaps and tips
Pesto usually contains parmesan and pine nuts - check labels if that matters. Great on the barbecue too.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 8 g | 3 g | 42 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
