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Gourmet Roasted Vegetable and Halloumi Salad
Gourmet Roasted Vegetable and Halloumi Salad

Gourmet Roasted Vegetable and Halloumi Salad
A sophisticated salad with roasted vegetables and grilled halloumi cheese, drizzled with a balsamic reduction.
Gourmet Roasted Vegetable and Halloumi Salad
Ingredients:
1
Servings
  • 150
    g
     red bell pepper
  • 150
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 1
    item
     red onion
  • 150
    g
     halloumi cheese
  • 100
    g
     mixed salad greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 30
    g
     walnuts
Preparation Time: 45 minutes
Gourmet Roasted Vegetable and Halloumi Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the red bell pepper and zucchini into bite-sized pieces.
  3. Slice the red onion into wedges.
  4. Place the bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet.
  5. Drizzle with 1 tbsp of olive oil and season with salt and pepper.
  6. Roast in the oven for 20-25 minutes until tender and slightly charred.
  7. While the vegetables are roasting, slice the halloumi cheese into thick slices.
  8. Heat a non-stick pan over medium heat and grill the halloumi slices until golden brown on both sides.
  9. In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half to create a balsamic reduction.
  10. In a large bowl, combine mixed salad greens with roasted vegetables and grilled halloumi.
  11. Drizzle with remaining olive oil and balsamic reduction.
  12. Sprinkle with walnuts before serving.
Nutrition Per Serving 831 g Per 100g
Energy 925 kcal 111 kcal
Protein 38 g 4.6 g
Fibre 10 g 1.2 g
Salt 3 g 0.4 g
Sugar 18 g 2.2 g
Carbohydrates 50 g 6.0 g
Fat 65 g 7.8 g
  • 150
    g
     red bell pepper
  • 150
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 1
    item
     red onion
  • 150
    g
     halloumi cheese
  • 100
    g
     mixed salad greens
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     honey
  • 30
    g
     walnuts
1
Servings
0

Preheat the oven to 200°C.

Cut the red bell pepper and zucchini into bite-sized pieces.

Slice the red onion into wedges.

Place the bell pepper, zucchini, cherry tomatoes, and red onion on a baking sheet.

Drizzle with 1 tbsp of olive oil and season with salt and pepper.

Roast in the oven for 20-25 minutes until tender and slightly charred.

While the vegetables are roasting, slice the halloumi cheese into thick slices.

Heat a non-stick pan over medium heat and grill the halloumi slices until golden brown on both sides.

In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half to create a balsamic reduction.

In a large bowl, combine mixed salad greens with roasted vegetables and grilled halloumi.

Drizzle with remaining olive oil and balsamic reduction.

Sprinkle with walnuts before serving.

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