Halloumi & Roasted Vegetable Salad

By Simon  , , ,   ,

May 24, 2017

  • Yields: 4-6 (depedning how hungry you are!)


1 Aubergine

2 Sweet Potato, peeled

3 Sticks of Celery

3 Beetroot

2 Courgettes

Half Fennel Bulb

Half Yellow Pepper, Red Pepper, Green Pepper

2 Packs of Halloumi

1 Bag of Mixed Leaves

1 Bag of Spinach

Olive Oil

Salt & Pepper


First things first preheat the oven to 200c.

Let's start by roughly chopping all of the vegetables into bite size pieces then chuck them on a tray drizzled in olive oil, sprinkle on some salt and pepper then gently massage all the oil and seasoning into the vegetables. Put the veggies in the oven to roast for 45 minutes.

Once the veggies have cooked leave them to cool for a minute or two, while doing this you can grill the halloumi. Keep a close eye on it and flip when necessary.

Bosh some mixed leaves and spinach into a bowl for the salad base, then add the roasted vegetables, top it off with the grilled halloumi. Season with some delicious olive oil, balsamic, salt and pepper then dig in and enjoy...


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