Name: Caramelized Halloumi & Roasted Fennel Power Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz halloumi cheese, cut into 1/2-inch slabs; 2 medium fennel bulbs, cored and cut into 1/2-inch wedges; 2 tbsp extra-virgin olive oil, divided; 1 medium zucchini, sliced into 1/2-inch half-moons; 1 small red onion, sliced into thick wedges; 1 tbsp fresh lemon juice; 1/2 tsp smoked paprika; 1/2 tsp ground coriander; 1/4 tsp freshly ground black pepper; 1/2 cup shelled pistachios, roughly chopped; 1/4 cup pomegranate arils (optional, for garnish); 3 cups baby arugula or mixed greens; 1 tbsp fresh mint leaves, torn; 1 tbsp fresh flat-leaf parsley, chopped

Caramelized Halloumi & Roasted Fennel Power Bowl

CookwithNewsletter

This Caramelized Halloumi & Roasted Fennel Power Bowl is pure midweek magic: golden, crispy-edged halloumi—seared hot for those dessert-like caramel notes—meets sweet roasted fennel and zucchini, all scattered over peppery greens and showered with pistachios and fresh herbs. The play of salty, toasty cheese against the natural sweetness of caramelized vegetables bridges the gap between indulgence and nourishment. Finished with a burst of lemon and pomegranate, each bite is rich, refreshing, and deeply satisfying. This bowl is your reward for making it through the day, and your rocket fuel for tomorrow.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Toss fennel, zucchini, and red onion with 1 tbsp olive oil, smoked paprika, coriander, and black pepper. Spread evenly on prepared baking sheet. Roast for 18-20 minutes, tossing halfway, until caramelized at the edges and tender.
Meanwhile, pat halloumi slices dry with a paper towel. Heat a large nonstick or cast iron skillet over medium-high heat until just smoking (to mimic 'wok hei' and achieve extra caramelization).
Add 1 tbsp olive oil to the skillet, then arrange halloumi in a single layer. Sear for 1-2 minutes per side until deeply golden and crispy at the edges. Remove to a plate.
To assemble, scatter greens on a large platter or 4 bowls. Top with roasted vegetables, caramelized halloumi, pistachios, and pomegranate arils if using.
Drizzle with lemon juice and finish with mint and parsley. Serve immediately while the halloumi is hot and crispy.