Healthy Halloumi Recipe: Halloumi Fajitas

  • Prep time:10 mins
  • Cook time:15 mins
  • Servings:2

A healthy halloumi recipe you don’t want to miss: Halloumi Fajitas. Perfect as a filling, fasting-day main, this tasty dish is packed with protein and fibre, and low in carbs. Plus, it takes just 10 minutes to prepare and is great for batch-cooking in advance for a quick and easy dinner throughout the week. 

The star of the show of this healthy halloumi recipe is, of course, the cheese itself. It’s rich in bone-friendly calcium and has plenty of protein per serving, which supports muscle maintenance and tissue repair. Paired with the full-fat Greek yogurt in this recipe, you’re well on your way to hitting your 60g protein target for the day.

Our delicious healthy halloumi recipe wouldn’t be complete without additional vegetables to elevate the fajita filling. The red onion, mushroom and red peppers are not only adding flavour, but essential nutrients too. They’re packed full of fibre to help you reach your 30g daily fibre target, as well as vitamins A, B and C, potassium, and anti-inflammatory antioxidants. We encourage our members to enjoy non-starchy vegetables freely alongside their meals so be sure to top up your plate!

For non-fasting days, or if you’re cooking for friends and family, use wholemeal tortillas rather than the lettuce cups, and chop up the lettuce leaves as an additional filling. For more tasty dishes like this healthy halloumi recipe, head to The Fast 800 Programme.

Nutrition facts(per serving)
Calories400
Protein25g
Fibre6.4g
Carbs12.7g
Fat25.9g

Ingredients

  • 1/2 red onion, sliced
  • 1 red pepper, sliced
  • 2 portobello mushroom, sliced
  • 1 tsp ground paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander 
  • 4 tsp extra virgin olive oil
  • sea salt
  • black pepper
  • 50g plain full-fat Greek yoghurt 
  • 1/2 lime, zest and juice
  • 160g  halloumi, sliced
  • 1 baby cos lettuce, leaves separated
  • fresh coriander

Instructions

  1. Toss the onion, peppers and mushrooms in the spices with half the oil, and season with salt and pepper.
  2. Heat a frying pan over a medium heat and add the vegetables. Cook for 8-10 minutes until browning. 
  3. While the vegetables are cooking, mix together the yoghurt, lime juice and zest, with a pinch of salt.
  4. Remove the vegetables from the pan and heat the remaining olive oil. Add the halloumi and cook each side for 1-2 minutes until golden and crispy. 
  5. Return the vegetables to the pan to warm through and mix with the halloumi.
  6. Scoop the mix into the lettuce leaves, top with lime yoghurt and coriander, and enjoy.

Notes

  • Non-fasting day? Use wholemeal tortillas instead of lettuce cups, chopping the lettuce to have along with the fillings.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat halloumi and vegetable mix and serve in fresh lettuce cups.
  • Some brands of cheese (including halloumi) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.

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