In this post I’ll show you a quick recipe for a pan of vegetables with potatoes, mushrooms, beans and halloumi. The ideal recipe for a quick lunch or dinner or as a meal prep for work.
How about a crunchy recipe for a delicious pan of vegetables with spicy halloumi, triplets, crispy beans and mushrooms? The whole thing is served in a very light cream cheese sauce (although you probably can’t speak of sauce here, but that doesn’t matter!) Served with delicious sea salt. The ideal dish for a quick lunch or dinner that is low in calories and high in nutrients!
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Nutritional Information per serving pan of vegetables
Calories: 447 – Protein: 26g – Fat: 23g – Carbs: 30g
Pan of vegetables with potatoes, mushrooms, beans and halloumi
- 270g triplets
- 200g mushrooms
- 300g green beans
- 140g halloumi
- 30g cream cheese balance
- 8g butter
- Sea salt, pepper
- Step 1 Boil the potatoes with their skins in salted water. Cut off the ends of the beans and cook the beans in another saucepan with salted water until they are al dente.
- Step 2 Meanwhile, quarter the mushrooms and toast them in a pan. Season with pepper. Deglaze the mushrooms with a ladle of potato water and stir in the cream cheese. Cut the halloumi into pieces and stir in.
- Step 3 Drain the potatoes and beans. Halve the potatoes and add to the mushrooms along with the beans.
- Step 4 Sprinkle the vegetables with sea salt and serve.