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.