I love easy to throw together meals and this one is sure to have you looking forward to lunchtime!

You will need:

2+ cups diced vegetables roasted or sautéed (I used pumpkin, capsicum, red onion, mushrooms, zucchini)

1 x 250g packet of ravioli (I used ricotta & spinach cappellaccio – Case Barelli brand from ALDI)

1 x block of haloumi, sliced

1 x bag of baby spinach

1 x no drain pouch of black beans

Balsamic glaze (for topping)

Extra virgin olive oil spray/oil for cooking

3 containers for meal prep


  1. Prepare vegetables: if roasting them, grease an oven proof tray with olive oil spray and roast for ~30-40mins on 180C or until cooked. If sautéing, add a drizzle of extra virgin olive oil to a pan over medium heat and add vegetables, cook through. Set aside.
  2. Prepare ravioli as per packet instructions and set aside to cool.
  3. Slice haloumi and cook until golden brown, drain with paper towel and set aside.
  4. Seperate the spinach bag into thirds and add a 1/3 to each container.
  5. Seperate the pouch of beans into thirds, add a 1/3 to each container.
  6. Seperate the ravioli into quarters approx 3-4 pieces and add a serve to each container.
  7. Add 2-3 slices of haloumi to each container.
  8. Top with 1/3 of the vegetable mixture and toss to combine
  9. Drizzle with balsamic vinegar!


  • Recipe serves 3
  • With these quantities, I had some leftover ravioli and haloumi that I will use to make up another salad for Thursday. Otherwise you could use a little more spinach and vegetables to make up 4 serves.
  • It can be enjoyed cold or warm. I like to enjoy it warm – I usually microwave it for 30 secs before eating. 

Ready to take the first step? Contact me via email aleisha@addietitian.com or phone 0422 288 565.