Lunch ideas

Warm Roasted Pepper & Fried Halloumi Salad

~ SL ~ 1 Comment

This flavourful salad has an amazing texture, with the soft roasted peppers and the squeaky fried halloumi. The Honey Chimichurri dressing is tangy, herby and sweet.

Is it a salad or a side dish?

This Warm Roasted Pepper & Fried Halloumi Salad can be both! You can serve this both at room temperature or hot. Drizzle on the chimichurri dressing just before serving it, then top it with crunchy pumpkin seeds. You can even skewer the peppers and halloumi (cube it for this), drizzle them with oil, salt & pepper, then grill them for an appetizer-style kabob.

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Roasting the peppers

Use only sweet bell peppers for this dish. Any combination of red, orange and yellow bell peppers will do. You can also use the mini bell peppers if you wish. Cut the peppers in half, remove the seeds, then slice each half in 4 wedge-type slices. Place them on a parchment covered baking sheet, drizzle with olive oil and salt & pepper and roast at 425F for 25 minutes. Roasting at a high temperature gives you a nice char which adds tons of flavour to this salad. No need to peel the peppers once they have been roasted. Simply arrange them on a plate or in a bowl with the halloumi, dress and top with the pumpkin seeds.

Meal prep tip: Roast extra peppers and use in another meal, like this Roasted Red Pepper and Tomato Soup or add them to a grain bowl for lunch.

Cooking the halloumi

Halloumi is a type of cheese that doesn’t melt like other cheeses. Pan-frying it at medium-high heat caramelizes it and gives it a nice crispy texture. Watch it closely so that it doesn’t burn. I like to slice it in 1/4 inch slices, so that they are quite crispy. Slicing the halloumi a little bit thicker will give it a crust on the outside and a squeak on the inside. I like to use the PC Herb and Garlic Flavored Halloumi, but you can certainly use an unflavored brand as well.

Making the chimichurri dressing

This chimichurri recipe makes a good amount of sauce. You only need 1/4 cup for this dressing, but you can also thin it out with vinegar and olive oil and use it as a dressing for a grain bowl or pasta salad. I also love to use is in chicken fajitas or to drizzle over sheet pan meals. Chimichurri is also a great marinade for beef, pork, chicken or seafood and you can also use it to top almost any grilled protein.

Liquid honey is the key to this dressing. If you find that the honey has solidified, place your jar in some hot water to let it melt slowly or melt a few tablespoons in the microwave before combining it with the chimichurri.

How to meal prep warm roasted red pepper and fried halloumi salad

This recipe is meal prep friendly if you want to make it ahead of time. You can make all the components ahead of time and simply assemble the roasted pepper salad before serving. Roast the peppers, make the chimichurri dressing and fry the halloumi. Fried halloumi surprisingly keeps it’s crisp texture when made ahead of time.

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Warm Roasted Pepper & Fried Halloumi Salad Recipe

This flavourful salad has an amazing texture, with the soft roasted peppers and the squeaky fried halloumi. The Honey Chimichurri dressing is tangy, herby and sweet.

Course Salad, Side Dish
Keyword chimichurri, halloumi, honey, pumpkin seeds, roasted pepper
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 4 sweet bell peppers cut in 8
  • 1 pkg. PC Herb & Garlic Halloumi cut in 7-8 slices, can use unflavored halloumi
  • 4 Tbsp olive oil for roasting and frying
  • salt & pepper
  • 1/3 cup chimichurri see recipe linked in this post
  • 2 Tbsp liquid honey
  • 1/3 cup salted pumpkin seeds

Instructions

  1. Preheat oven to 425F.

  2. Slice peppers in 8.

  3. Toss peppers in 2 Tbsp olive oil and season with salt & pepper to taste.

  4. Spread out peppers on parchment covered baking sheet and roast in the oven for 25 minutes.

  5. Prepare the chimichurri according to recipe instructions.

  6. Combine 1/3 cup of the chimichurri with 2 Tbsp liquid honey and set aside. Use remaining chimichurri in other recipes or freeze it for future use.

  7. Slice the halloumi in 7-8 slices.

  8. Heat olive oil in a skillet over medium-high heat. Fry the halloumi sliced approximately 3 minutes on each side, until golden brown. Watch them closely so they don't burn.

  9. Arrange roasted peppers and halloumi in a serving dish.

  10. Drizzle with the chimichurri dressing and sprinkle with the pumpkin seeds.

Recipe Notes

If you’re prepping the components of this dish ahead of time, arrange the peppers and halloumi in an oven-safe dish and reheat them in the oven at 350 for about 5 minutes before adding the dressing and pumpkin seeds. 

Pantry Sandwich

~ SL

One of my goals in the summer when we head out for the weekend, is to try to pack as minimally as possible. This means, strategically planning and prepping every meal and trying to use the ingredients to the fullest, so that we come home with an empty cooler. This pantry sandwich does just that. Pantry ingredients that work well together in the sandwich, and are great in other meals too if there are leftovers.

Jarred pantry ingredients don’t take up cooler or fridge space. Refrigerate only the leftovers (if you have any!)

Pantry Sandwich Components

When I was developing this sandwich recipe, my criteria was:

  • Limited refrigeration required
  • Low squish factor
  • Easy on-site assembly and prep

I like using ciabatta buns for this sandwich because they are sturdy and don’t squish and flatten as much as hamburger buns do. You could also substitute with naan or tortillas for another low-squish option.

As a spread, I like olive tapenade. It’s briny, salty and full of flavor. Other options could be pesto, sundried tomato pesto or jarred antipasto.

I absolutely love sundried tomatoes. They are bursts of concentrated flavor and you can use them in so many other meals if you have some leftover. You can use sliced or whole sundried tomatoes for this. Oil-packed is best, so you don’t have to rehydrate the dried ones.

Roasted red peppers are an underrated pantry item. They are so sweet and perfectly roasted. Drain the liquid and pat them dry before adding them to your sandwich. I also love them in this Roasted Red Pepper and Tomato Soup for a quick and easy slow-cooker meal.

Feta cheese is the last ingredient and the only ingredient you will need to pack in your cooler for your road trip. If you’re from Winnipeg, local Chaeban feta has a unique, creamy texture that you’re going to want to try! You can definitely substitute with a different cheese, like fresh mozzarella.

This pantry sandwich is quick to assemble, but you can also set out the ingredients so everyone can make their own sandwich.

Making your pantry sandwich

The first step is to toast your buns. You can do this in a toaster, in the oven, on the BBQ, on a campfire or by drizzling with a bit of olive oil and grilling face-down in a skillet. Since all cottages and campsites have different amenities, you have a lot of options here. As I mentioned previously, you can also use naan or tortillas if you’d like a flatter option that would pack well in a backpack.

Next, spread some tapenade on the bottom half. You can definitely spread it on both halves if you want!

Follow up with a layer or sundried tomatoes, then roasted red peppers and finally crumbled feta.

Top it off with the other half of the bun and you’re done. Serve with a side salad or some crispy potato chips!

Using Up Leftovers

If you happen to have any leftover ingredients after making this sandwich, here’s how you can use them up.

  • Toss them into some hot pasta with some garlic-infused olive oil. Check out page 82 of the Ultimate Guide for some other pasta toss ideas.
  • Use them as pizza toppings
  • Make a snack board and serve them with crackers
  • Add them to prepared hummus
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Pantry Sandwich

This pantry sandwich uses mostly non-perishable pantry ingredients so you can easily pack it up for your weekend getaways, or throw it together when you have nothing left in the fridge.

Course Main Course, sandwich, Snack
Cuisine Mediterranean
Keyword ciabatta, feta, pantry, roasted red pepper, sandwich, sundried tomato, tapenade
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 sandwiches
Author SL

Ingredients

  • 4 ciabatta buns
  • 1 jar olive tapenade
  • 1 jar oil-packed sundried tomatoes (sliced or whole)
  • 1 jar roasted red peppers, drained and patted dry
  • 1 cup crumbled feta cheese

Instructions

  1. Toast ciabatta buns.

  2. Spread one half of each toasted bun with 2 Tbsp olive tapenade.

  3. Top each half with approximately 1/4 cup sundried tomatoes.

  4. Then, top with one roasted red pepper, patted dry and opened up.

  5. Top with approximately 1/4 cup crumbled feta.

  6. Close up the sandwich and enjoy with a side salad or potato chips.

Recipe Notes

To roast your own peppers: 

Cut two red peppers in half and remove the seeds. 

Drizzle the skin with olive oil and roast for 20-25 minutes at 425.  

As soon as they come out of the oven, place peppers in a bowl and cover with a lid or plastic wrap to hold in the steam. 

Let sit for 10 minutes, then peel off the skin. 

Roasted Cauliflower Farro Bowls

~ SL

This roasted cauliflower farro bowl recipe makes 2 large or 3 medium bowls that are perfect for lunch.

Cooking farro

Farro is a whole grain that cooks like rice or quinoa. I find that even using the ratios recommended on the package, I always have to drain excess water once it is cooked. For this recipe, you will cook the farro and prepare the bowl, then reheat slightly before serving. If you can’t find farro at your local grocery store, you can use quinoa instead. I usually find farro at Bulk Barn. The texture is a bit chewy, unlike a fluffy rice or quinoa.

Roasting cauliflower

Roasting the cauliflower adds a nice toasty flavor to your bowl. Simply cut it into florets, drizzle with olive oil and seasonings and roast at 425 F. for about 20 minutes. When I make this bowl, I usually alternate the seasonings from week to week. My favorite are lemon pepper and Jay’s Spice.

If you don’t want to use cauliflower, try broccoli or sweet potato.

Dressing the bowl

I like to use simple dressings for lunch bowls, so that I can assemble them quickly. This bowl uses a squeeze of half of a lemon, a drizzle of olive oil and a dollop of tahini. I assemble the bowls with the farro, cauliflower and dressing so that I can warm it up before eating. This allows the tahini to melt in to the bowl and create a creamy sauce. Then I prep some additional toppings to add just before serving.

Additional toppings

There is one topping that requires a little more effort, but is well worth it, and it’s crispy breadcrumbs. I was inspired to try this after having the Roasted Broccoli and Farro salad at Juneberry. The breadcrumbs add a pleasing crisp to the bowl. Simply melt some butter in a skillet, add the breadcrumbs and a pinch of garlic powder, and stir until the breadcrumbs are toasted. As for other toppings, I like fresh parsely, crumbled feta and salted pumpkin or sunflower seeds.

Serving this bowl

As I mentioned previously, I like to serve this bowl warm (not hot), then add in the feta, seeds, breadcrumbs and parsley just before serving. This achieves a combination of textures and fresh and warm flavors.

This bamboo utensil kit is from Zero Waste MVMT. I keep it in my lunch kit and wash with soap and water when I’m finished eating. Use my code TBL10, to get 10% off your order.
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Roasted Cauliflower & Farro Bowls

This is a hearty lunch that can be prepped ahead of time and assembled right before eating.

Course Main Course, Salad
Keyword cauliflower, farro, feta, lemon, roasted cauliflower, tahini
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 cup farro, uncooked
  • 1/2 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp lemon pepper seasoning
  • 1/2 cup feta cheese, divided
  • 1/2 cup salted sunflower or pumpkin seeds, divided
  • 1/2 cup fresh parsley, divided

Crispy breadcrumbs

  • 2 Tbsp butter
  • 1/2 cup breadcrumbs
  • 1/4 tsp garlic powder

Dressing

  • 2 lemons
  • 1/2 cups olive oil, divided
  • 4 Tbsp tahihi, divided

Instructions

  1. Cook farro according to package directions. Make sure to drain out excess water.

  2. While the farro is cooking, preheat the oven to 425F.

  3. Chop cauliflower, drizzle with olive oil, sprinkle with lemon pepper and spread out on a sheet pan.

  4. Roast caulflower for 20 minutes.

  5. Split farro into two lunch-sized containers.

  6. Place cooked cauliflower on top of the farro.

  7. Add fresh parsley.

  8. Squeeze one lemon over each portion and add 1/4 cup oil and 2 Tbsp tahini to each portion as well.

Crispy breadcrumbs

  1. Melt 2 Tbsp butter in skillet and add the breadcrumbs and garlic powder.

  2. Toss until breadcrumbs are toasted and crispy.

  3. Set aside to cool.

  4. Once cooled, divide into to small containers or jars.

Toppings

  1. Fill four small jars or containers with crumbled feta and seeds.

  2. To assemble the salad, warm the farro and cauliflower bowls for 2 minutes in the microwave.

  3. Shake to spread the dressing around, then add feta, seeds and breadcrubms.

Recipe Notes

This recipe can also be made with quinoa instead of farro.

You can also use roasted sweet potato or broccoli instead of cauliflower.