Warm Haloumi And Roasted Vegetable Salad Recipe

Name: Warm Haloumi And Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound of button mushrooms, cleaned with a damp cloth; 1 red capsicum, seeded, halved, then quartered; 2 zucchinis, roughly chopped; 1 small red onion, peeled and cut into eighths; 3 small Japanese eggplant, roughly chopped; 6 roma tomatoes, halved; Half bulb of garlic, separated into cloves (leave skins on); 9 tablespoons extra virgin olive oil; 8 tablespoons Balsamic vinegar; 2 tablespoons of sugar; Juice of two lemons; 1 pound of Haloumi cheese, cut into 10-12 pieces; 1/2 small bunch basil; Salt and pepper to taste

Servings: persons

1/2 pound of button mushrooms, cleaned with a damp cloth
1 red capsicum, seeded, halved, then quartered
2 zucchinis, roughly chopped
1 small red onion, peeled and cut into eighths
3 small Japanese eggplant, roughly chopped
6 roma tomatoes, halved
Half bulb of garlic, separated into cloves (leave skins on)
9 tablespoons extra virgin olive oil
8 tablespoons Balsamic vinegar
2 tablespoons of sugar
Juice of two lemons
1 pound of Haloumi cheese, cut into 10-12 pieces
1/2 small bunch basil
Salt and pepper to taste

1
Pre-heat oven to 325 degrees.
2
Place the capsicum, zucchinis, mushrooms, onion, eggplant and garlic cloves in a roasting pan. Drizzle with a third of the olive oil and half the vinegar. Place the halved roma tomatoes face up in another pan. Sprinkle with the sugar, salt and pepper and drizzle with another third of olive oil and the rest of the vinegar. Place both pans in the pre-heated oven and roast for thirty minutes, turning vegetables occasionally.
3
When the vegetables have five minutes left to cook, warm the remaining oil in a large skillet. When sizzling, place the haloumi slices in the pan and sear quickly on each side (around two minutes each side) until browned.
4
Drain on paper towels.
5
Wash the basil and tear into pieces.
6
Remove vegetables from oven, shuck the garlic cloves out of their skins, and place in a large serving bowl with haloumi, pouring the cooking juices over. Add the lemon juice and toss together.
7
Just before serving, add basil leaves and toss again. Season to taste.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound of button mushrooms, cleaned with a damp cloth, 1 red capsicum, seeded, halved, then quartered, 2 zucchinis, roughly chopped, 1 small red onion, peeled and cut into eighths, and more.

Yes, Warm Haloumi And Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Haloumi And Roasted Vegetable Salad

How did you like this recipe?

Frequently Asked Questions