Meals In This Prep
Spinach & Feta Omelette
Lamb Kofta with Cucumber Salad
Grilled Halloumi & Roasted Veggies
Olive Oil Fried Eggs
Greek Salad with Halloumi
Lamb Kofta with Spinach
Cucumber Salad with Olives
Grilled Halloumi & Lamb Kofta
5-Day Meal Plan
Day 1 — Monday
Breakfast: Spinach & Feta Omelette
Lunch: Lamb Kofta with Cucumber Salad
Dinner: Grilled Halloumi & Roasted Veggies
Day 2 — Tuesday
Breakfast: Olive Oil Fried Eggs
Lunch: Greek Salad with Halloumi
Dinner: Lamb Kofta with Spinach
Day 3 — Wednesday
Breakfast: Spinach & Feta Omelette
Lunch: Grilled Halloumi & Roasted Veggies
Dinner: Lamb Kofta with Cucumber Salad
Day 4 — Thursday
Breakfast: Olive Oil Fried Eggs
Lunch: Lamb Kofta with Spinach
Dinner: Greek Salad with Halloumi
Day 5 — Friday
Breakfast: Spinach & Feta Omelette
Lunch: Cucumber Salad with Olives
Dinner: Grilled Halloumi & Lamb Kofta
Daily Nutrition (Approx.)
Calories
1750
Protein
100g
Carbs
20g
Fat
135g
Fiber
10g
Step-by-Step Instructions
- 1
Mix ground lamb with cumin, minced parsley, salt, and pepper. Form into 20 small kofta.
- 2
Grill kofta on a hot grill pan for 3-4 min per side.
- 3
Slice halloumi into 1/2-inch slabs. Grill 2 min per side until golden.
- 4
Dice cucumbers and tomatoes. Toss with olives, feta, olive oil, and lemon juice for Greek salad.
- 5
Make omelettes: whisk 2-3 eggs with crumbled feta and spinach, cook in olive oil.
- 6
Roast cherry tomatoes at 400°F for 15 min.
- 7
Portion into containers across 5 days.
Storage Tips
- Store salad dressing separately
- Halloumi reheats best in a dry pan
- Keeps 4-5 days refrigerated
Ingredients
- 16 oz halloumi cheese
- 1.5 lbs ground lamb
- 3 large cucumbers
- 2 pints cherry tomatoes
- 8 oz kalamata olives
- 6 oz feta cheese
- 1 cup extra virgin olive oil
- 12 large eggs
- 10 oz baby spinach
- 4 lemons
- 1 bunch fresh mint
- 1 bunch fresh oregano
- 1 bunch fresh parsley
- 2 tsp cumin
- Salt and pepper
Equipment Needed
Grill pan
Sheet pan
Meal prep containers
Shopping List
- Halloumi 16 oz
- Ground lamb 1.5 lbs
- Cucumber 3
- Cherry tomatoes 2 pints
- Kalamata olives 8 oz
- Feta cheese 6 oz
- Olive oil 1 cup
- Eggs 12
- Spinach 10 oz
- Lemon 4
- Fresh herbs: mint, oregano, parsley
