Low Carb Harissa Halloumi Stack Recipe

Gluten Free
Lunch
Quick Easy
Vegetarian
4.7/5
(1884 reviews)
Low Carb Harissa Halloumi Stack
Zylo Recipes

Description

Imagine layers of textures and tastes dancing on your palate. This stacked dish begins with sweet bell peppers and tender eggplant, roasted to bring out their natural sugars and smoky undertones. The vegetables become meltingly soft, their vibrant colors hinting at the depth of flavor within.

Nestled between these garden treasures are slices of halloumi, pan-fried to a perfect golden brown. The cheese develops a delightful crispy exterior, yielding to a warm, slightly salty, and satisfyingly chewy center. The halloumi's inherent saltiness is a wonderful counterpoint to the sweetness of the roasted vegetables, creating a harmonious balance that will leave you wanting more.

The slight bitterness of the eggplant adds another layer of complexity, while the bell peppers provide a burst of freshness. Visually, this stack is a feast for the eyes. The alternating layers of vibrant red, orange, and purple vegetables against the creamy white cheese create an appealing presentation.

A drizzle of harissa yogurt dressing adds a final touch of elegance and flavor. The creamy yogurt provides a cooling contrast to the warm vegetables and cheese, while the harissa introduces a subtle heat and smoky spice that ties all the elements together. This vegetable and halloumi stack is perfect as a light lunch, a satisfying snack, or even a flavorful appetizer.

It’s substantial enough to keep you feeling full and energized, yet light enough to not weigh you down. Feel free to customize the vegetables based on what's in season or your personal preferences. Zucchini, yellow squash, or even red onions would all be delicious additions.

This dish is more than just a combination of ingredients; it’s an experience. It’s a celebration of simple, fresh flavors and textures, brought together in a way that is both satisfying and memorable. Each bite offers a new discovery, a new interplay of sweet, salty, savory, and spicy notes.

It’s a dish that you’ll want to make again and again, experimenting with different variations and enjoying the endless possibilities of this simple yet elegant combination.

Preparation Time

Prep Time
8 min
Cook Time
20 min
Total Time
28 min

Nutrition Information

Per 1 servings serving
C
Calories
488 Kcal

C
Carbs
9 g
Fi
Fiber
2 g
Sugar
7 g

P
Protein
28 g

C
Fats
37 g
Saturated Fats 22 g
Unsaturated Fats 13 g

Cholestrol 95 mg
Sodium 765 mg
Potassium 250 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Haloumi Cheese by Papouis
    Haloumi Cheese by Papouis
    9 ounce
    2.
    Harissa Paste by Trader Joe's
    Harissa Paste by Trader Joe's
    2 teaspoon
    3.
    Dannon All Natural Yogurt, Plain
    Dannon All Natural Yogurt, Plain
    2 tablespoon
    4.
    Olive Oil
    Olive Oil
    1 tablespoon
    5.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ small
    6.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ small
    7.
    Eggplant, Raw
    Eggplant, Raw
    ¼ medium
    8.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    9.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
    2.
    Slice the eggplant into half-inch discs and the bell peppers into halves. Arrange them across a shallow baking tray and season generously with salt and pepper.
    3.
    In a small bowl, combine the olive oil and one teaspoon of harissa paste. Mix well to ensure the harissa is evenly distributed.
    4.
    Drizzle the harissa-infused oil over the vegetables on the baking tray. Use your hands to rub the oil mixture all over the vegetables, ensuring they are well coated.
    5.
    Transfer the baking tray to the preheated oven and bake for 18-20 minutes, or until the vegetables are lightly charred and tender.
    6.
    While the vegetables are cooking, slice the halloumi cheese into four even strips. Arrange the halloumi strips in a dry skillet over medium-high heat. Cook for 3-4 minutes on each side, until they turn golden brown.
    7.
    To assemble the stacks, layer two halloumi pieces each with a slice of roasted pepper, then a slice of eggplant, followed by the remaining pepper slices. Top with the remaining halloumi. Secure the stack with a toothpick if needed.
    8.
    In a small bowl, combine the yogurt and remaining harissa paste. Stir well to combine. Drizzle the harissa yogurt dressing over the stacks or serve it as a dip on the side.