Roast Vegetable Salad with Halloumi

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This roast vegetable salad is a great summer dinner full of healthy fresh greens and chopped Mediterranean veggies marinated in a mixture of olive oil and lemon juice all served on a bed of hummus.

I am eating this salad every day forever 😍

Overhead shot of pink plate of roast vegetable salad with halloumi on a marble background

Close up of halloumi and vegetable salad with hummus on a pink plate

It’s got a whole host of my favourite ingredients, is perfect in its simplicity and works amazingly for leftovers. I like to use courgette (zucchini), red peppers and aubergine (eggplant) which are roasted until sweet and caramelised around the edges.

You could really use any vegetables that roast well in this salad so it’s great for adding any veggies that you’ve got wilting in the fridge.

In general I’d recommend using this recipe as a base to add whatever you’ve got on hand. If you’re lacking the herbs and spices listed then pretty much anything else will work and if you prefer a different salad green to rocket then feel free to use that instead.

Pink plates of roasted veggie salad with greens on a marble surface

Close up of veggie salad with halloumi and hummus

Why we love this roast vegetable salad…

It’s a simple recipe which takes less than 15 minutes of hands on prep time and turns out so full of flavour 

This salad makes great leftovers which make a delicious lunch the day after first making it

It’s super customisable from the veggies to the dressing, you can add any ingredients you like to make this salad your own

It’s also vegetarian and gluten free which makes it ideal for a healthy weeknight dinner

Side on shot of roasted vegetable salad on a pink plate with a checked cloth

Overhead shot of roast veggie salad on hummus with a checked cloth

Roasted Vegetable Salad Ingredients

Vegetables: I like to use courgette, aubergine and red peppers for this salad but there are loads of others that would work including sweet potato, butternut squash, mushroom and cherry tomatoes

Halloumi: For this salad I simply fry in dry pan until crispy and browned. For more tips on preparing this delicious cheese check out my how to cook halloumi post

Sun Dried Tomatoes: These add such a yummy tang to the salad

Za’atar & Sumac: These are two of my favourite spices but you could go for anything you like to change up the flavour, smoked paprika or chilli flakes would also be delicious

Rocket: These are my favourite salad greens but you could switch to anything else you like

Lemon Juice: For that added brightness

Hummus: I use store bought smeared across the plate before topping with the rest of the salad and it adds so much extra flavour

Plates of roast vegetable salad on a marble background with a checked cloth

Close up of vegetable salad with hummus and halloumi on a pink plate

Roast Veggie Salad Instructions

Roast the vegetables: Spread the chopped vegetables on a baking sheet and toss with olive oil and salt and pepper. Roast for 30 minutes

Fry the halloumi: Cook the halloumi in a dry frying pan until it’s browned and crispy

Make the salad: Put the roasted vegetables, rocket, sun dried tomatoes, lemon juice and olive oil in a large bowl and toss together. Put a smear of hummus on a plate and top with a helping of the salad

Equipment you need to make this recipe…

Side on shot of roast vegetable salad with halloumi in front of a white brick wall

Overhead shot of two pink plates of salad on a marble background

Expert tips for making roast vegetable salad

You can make this whole salad for meal prep and it stores well in the fridge for up to 3 days

I love this salad served on hummus but you could switch for another dip of your choice if you prefer

This salad is just as good served cold as it is when it’s freshly cooked

If you want to make this recipe vegan you can leave off the halloumi or switch for fried tofu

Want more? Try these other salad recipes!

Overhead shot of pink plate of roast vegetable salad with halloumi on a marble background

Roast Vegetable Salad with Halloumi

This roast vegetable salad is a great summer dinner full of healthy fresh greens and chopped Mediterranean veggies marinated in a mixture of olive oil and lemon juice all served on a bed of hummus.
5 from 5 votes
Print Pin Rate
Course: Main Course, Salad
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 349kcal
Author: Amy Fulwood

Ingredients

For the Roast Vegetables

  • 1 Courgette chopped into half moons
  • 1 Aubergine chopped
  • 2 Red Peppers chopped
  • Salt and Pepper
  • Olive Oil

For the Salad

  • 225 g Halloumi sliced
  • 5 Sun Dried Tomatoes finely chopped
  • 1 tsp Za'atar
  • 1/2 tsp Sumac
  • 70 g Rocket
  • 2 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 100 g Hummus
  • Salt and Pepper

Instructions

  • Heat the oven to 200°C/400°. Spread the chopped courgette, aubergine and peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper then toss and place in the oven. Roast for 30 minutes.
  • While the vegetables are roasting fry the halloumi. Heat a dry frying pan over a medium heat and cook the halloumi in batches until browned on both sides.
  • Place the roasted vegetables in a large bowl, add the sun dried tomatoes, za'atar, sumac, rocket, lemon juice and olive oil. Toss together and sprinkle with salt and pepper to taste. Spread a spoonful of hummus across the bottom of 4 plates or bowls, add some of the salad and top with the halloumi.
Nutrition Facts
Roast Vegetable Salad with Halloumi
Amount Per Serving
Calories 349 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Sodium 790mg33%
Potassium 723mg21%
Carbohydrates 19g6%
Fiber 7g28%
Sugar 10g11%
Protein 18g36%
Vitamin A 2424IU48%
Vitamin C 94mg114%
Calcium 630mg63%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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6 Comments

  • Reply
    Raia Todd
    04/08/2019 at 10:14 PM


    What a delicious looking salad! I’ve never had halloumi before. I’m sure it’s amazing on a salad!

  • Reply
    Shivani Raja
    05/08/2019 at 12:14 AM


    Your photography is gorgeous – love that golden halloumi!

  • Reply
    Mirlene
    05/08/2019 at 12:48 AM


    Beautiful salad and it’s loaded with great flavors. I cannot wait to try it.

  • Reply
    Krissy Allori
    05/08/2019 at 1:40 AM


    Oh wow, this looks fantastic!

  • Reply
    Laura | Wandercooks
    05/08/2019 at 2:26 AM


    Yum, roast veggies take a crisp summer salad to a whole new level!

  • Reply
    Katerina
    06/08/2019 at 8:06 PM

    I love your photography, Amy – so bright and inviting! I love anything with halloumi so this is right up my alley. Thanks for sharing!

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