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 😍

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.

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

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

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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…

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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!

• Moroccan Tomato Salad
• Cobb Salad with Pasta & Roasted Chickpeas
• Middle Eastern Bean Salad
• Healthy Potato Salad with Greek Yoghurt
• Nicoise Salad
• Salmon Salad with Watercress & Edamame

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 6 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

UK Measures - US Measures

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.

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