Roasted Vegetable & Halloumi Salad
Packed with colour, texture, and flavour!
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 – 40 minutes
Ingredients:
For the Salad:
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 red onion, cut into wedges
- 2 medium zucchinis, sliced into half-moons
- 1 cup butternut, parboiled & cubed
- 250g halloumi, sliced into 1cm thick pieces
- 2 Tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper, to taste
- A handful of cherry tomatoes
- 1 Tbsp balsamic vinegar
For the Dressing:
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & pepper, to taste
To serve:
- A handful of fresh mint or parsley, chopped
- Mixed salad leaves or fresh rocket
- Toasted pine nuts or seeds (optional, for crunch)
How To Make Roasted Vegetable & Halloumi Salad
- Preheat your oven to 200°C.
- Place all the vegetables onto a baking tray, drizzle with olive oil, sprinkle with oregano, salt, and pepper.
- Toss to coat.
- Roast for 25–30 minutes, turning once, until vegetables are soft and slightly charred.
- Add cherry tomatoes and a drizzle of balsamic vinegar in the last 10 minutes.
- While the veggies are roasting, heat a non-stick skillet or grill pan over medium heat.
- Cook halloumi slices for 1–2 minutes per side, until golden and crispy.
- Set aside.
- Whisk together olive oil, lemon juice, mustard, honey, salt, and pepper in a small bowl or jar.
- In a large bowl or serving platter, lay down a bed of salad leaves.
- Top with roasted veggies and warm halloumi.
- Drizzle with the dressing.
- Finish with fresh herbs and toasted seeds or nuts.