Roasted Vegetable and Halloumi Salad

My favourite way to cook vegetables is to roast them. It doesn’t matter what time of year it is, how hot it is or wherever in the world it is that I am, there is no better way of releasing the maximum amount of flavour from vegetables. I’ve included halloumi when roasting vegetables here in Greece because it’s become my favourite way to bulk up a salad. Unlike other cheeses, halloumi stands up to heat and retains its shape and texture  (it also doesn’t hurt my stomach…anyone know the science behind that?). Outside of Greece, halloumi is relatively easy to find in most grocery stores nowadays. It’s something that can’t be replaced with another cheese so if you can’t find it I would either omit it or throw in some hard cheese after roasting. If you want to keep this vegan you can substitute with vegan feta by tossing in after roasting.

I know this seems to be more of a cold weather kind of thing but trust me you can still roast vegetables for a fresh summer meal. You can top it on some flatbread, scatter over some fresh greens, or pile it on top of grains or pasta. I’ve infused this salad with more Greek flavour using a lemon oregano marinade.

Roasted Vegetable and Halloumi Salad

Serves 2 as a full meal or 4 as a side

  • 3 Tbsp olive oil, plus more for greasing the baking tray
  • 3 cloves garlic, minced
  • 2 tsp dried oregano, or 1 tbsp fresh, chopped
  • 1 lemon, juiced and 1/2 zested
  • 2 tsp salt
  • pinch or two of fresh ground black pepper, to taste
  • 1 (around 400g) zucchini or squash
  • 1 (around 315g) eggplant
  • 285g (2 cups) cherry tomatoes
  • 1 (225g) block halloumi
  • handful of arugula, rice, pasta or flatbread to serve
  1. Preheat the oven to 450 degrees. Coat one large baking tray with olive oil. In a bowl combine 3 tablespoons olive oil, garlic, oregano, zest (not juice), salt and pepper
  2. Cut the zucchini in half lenthwise, then into 1/2 inch moons. Do the same with the eggplant. Halve the cherry tomatoes and cut the halloumi into 1 inch cubes. Add all of this to the marinade and stir to coat evenly
  3. Spread out on the roasting tray and roast for 20-30 minutes. Remove from the oven, flip the vegetables and cook for another 10-15 minutes until the vegetables are evenly browned. Remove from oven and let cool
  4. Place vegetables on top of fresh greens, rice, pasta or flatbread

IF YOU MAKE THIS RECIPE BE SURE TO TAG YOUR PHOTO #FIGSANDMAPLE

Roasted Vegetables and Halloumi pin.PNG

 

 

 

 

 

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