Haloumi & Roasted Veggie Power Bowl

Directions

1. Preheat oven to 400°F (200°C). Toss shallots, broccoli, red bell pepper slices, and yellow squash slices with oil, oregano, salt, and pepper to taste. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. Heat a large skillet over medium heat. Add halloumi slices and cook for 2-3 minutes per side, or until golden brown and crispy.
3. To plate, prepare 10 bowls with a base of ½ cup (125 mL) quinoa and ½ cup (125 mL) lentils.
4. Top with roasted vegetables, parsley, and mint.
5. Finish each serving with a slice of grilled haloumi, wedge of lemon, and a 2 oz (60 mL) drizzle of balsamic reduction.