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prep time
8 min
cook time
20 min
ready time
28 min
Low Carb Harissa Halloumi Stack
This spiced halloumi and vegetable stack is sweet with roasted bell pepper and eggplant, sandwich between golden fried halloumi.
This makes a great snack or lunch option served with harissa yogurt dressing.
Net Carbs
7.6 g
Fiber
2.7 g
Total Carbs
10.5 g
Protein
30.5 g
Fats
39.4 g
510 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Haloumi Cheese by Papouis
9 ounce
Harissa Paste by Trader Joe's
2 teaspoon
Dannon All Natural Yogurt, Plain
2 tablespoon
Olive Oil
1 tablespoon
Yellow Bell Peppers, Raw
½ small
Red Bell Peppers, Raw
½ small
Eggplant, Raw
¼ medium
Salt, Sea Salt
¼ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 8
28 min
Step 1
Preheat the oven to 400 degrees Fahrenheit.Step 2
Slice the eggplant into half inch discs and the peppers in half. Arrange across a shallow baking tray and season with salt and pepper.Step 3
Add the olive oil and one teaspoon of harissa to a small bowl and mix to combine.Step 4
Drizzle the harissa oil over the vegetables and rub all over with your hands.Step 5
Transfer to the oven to bake for 18-20 minutes until lightly charged and tender.Step 6
Whilst the vegetables are cooking, slice the halloumi into four even strips and arrange in a dry skillet over a medium/high heat. Cook for 3-4 minutes each side until golden.Step 7
Layer two halloumi pieces each with a slice of pepper, then eggplant, then the remaining pepper slices. Top with the remaining halloumi and secure with a toothpick if desired.Step 8
Add the yogurt and remaining harissa to a bowl and stir well to combine. Drizzle over the stack or use as a dip to serve.
Comments
Reneemac 5 years ago
How can I make this less carbs please?