A colourful, satisfying lunch packed with fibre, vitamins and healthy fats. Halloumi adds protein and flavour, while the roasted vegetables provide plenty of nutrients to support energy, gut health and overall wellbeing in midlife.
Serves: 2
Approximate nutrition (per serving):
- Protein: 25-30g
- Fibre: 10-12g
Ingredients
For the roasted vegetables (or use whatever veg you have to hand)
- 1 red capsicum, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 small sweet potato, diced
- 100g/ large handful chickpeas
- 1 tbsp olive oil
- Salt and pepper
For the bowl
- 200g halloumi, sliced
- Large handful mixed salad leaves
- 1 cup cooked quinoa or brown rice
- ½ avocado, sliced
- 1 tbsp pumpkin seeds
Dressing (optional)
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 tsp Dijon mustard
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Place the capsicum, zucchini, onion and sweet potato on a baking tray. Drizzle with olive oil, season well and toss to coat.
- Roast for 25-30 minutes until golden and tender.
- While the vegetables are cooking, prepare the quinoa or rice if not already cooked.
- Heat a non-stick frying pan over medium heat and cook the halloumi for 2-3 minutes on each side until golden.
- Whisk together the dressing ingredients.
- Divide the salad leaves, quinoa or rice, roasted vegetables and avocado between two bowls.
- Top with the halloumi and pumpkin seeds.
- Drizzle over the dressing and serve immediately (although it’s still delicious cold so take it with you for lunch on the go)
Why it’s great in midlife
This bowl combines protein, fibre and healthy fats to help keep blood sugar levels stable and support satiety throughout the afternoon. The variety of colourful vegetables provides antioxidants and nutrients that support overall health, while the combination of protein and fibre helps you stay fuller for longer.