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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.
Course Main Course, Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 349kcal


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 teaspoon Za'atar
  • ½ teaspoon Sumac
  • 70 g Rocket
  • 2 tablespoon Lemon Juice
  • 2 tablespoon Olive Oil
  • 100 g Hummus
  • Salt and Pepper


  • 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 information is an estimate and will vary depending on the exact ingredients used.


Calories: 349kcal | Carbohydrates: 19g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Sodium: 790mg | Potassium: 723mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2424IU | Vitamin C: 94mg | Calcium: 630mg | Iron: 2mg