Halloumi is high in protein and holds its shape beautifully, turning a grain bowl into something filling enough to actually carry you to dinner without snacking.
20 min
Serves 2
Vegetarian
Vegetarian
low GI
Nutrition per serving
520kcal
26gprotein
40gcarbs
29gfat
9gfibre
Ingredients
150g halloumi, sliced
1 cup cooked bulgur wheat or quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
2 handfuls rocket
2 tbsp olive oil
Juice of 1 lemon
1 tbsp fresh mint, chopped
Method
Heat a dry non-stick pan and fry the halloumi for 2 minutes each side until deep golden.
Toss the grains, tomatoes, cucumber and rocket with the olive oil and lemon juice.
Divide between bowls and lay the hot halloumi on top.
Finish with the fresh mint.
Tips & swaps
Halloumi is salty — you will not need to add any salt to the bowl.
Swap in grilled chicken or roast chickpeas on the days you want it lighter.
Keeping it
Salad base keeps 3 days; fry the halloumi fresh.
Track what it does for you
Whether a meal helps is personal. PCOS Ai logs what you eat alongside your symptoms and cycle, then shows which foods line up with how you actually feel — from your own data, not a generic list.
General wellness information, not medical or dietetic advice. Nothing here diagnoses, treats or cures PCOS. Nutrition figures are per-serving estimates. Check with your doctor or a registered dietitian before making significant changes — especially if you are pregnant, breastfeeding, diabetic or managing a food allergy.