Ingredients:

  • 2 large bell peppers (red and yellow), cut into 1-inch chunks (300g)
  • 2 medium zucchini, sliced into half-moons (400g)
  • 1 large red onion, cut into thick wedges (150g)
  • 1 cup cherry tomatoes, whole (150g)
  • 3 tbsp extra virgin olive oil for roasting (45ml)
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 250g halloumi cheese, sliced into 1/2-inch rectangles
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup extra virgin olive oil for dressing (60ml)
  • 2 tbsp fresh lemon juice (30ml)
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • 0.5 tsp honey

Instructions:

  1. Preheat the oven. Set it to 425°F and place your baking sheet inside while it heats. Note: A hot pan starts the searing process the second the veg hits the surface.
  2. Prep the vegetables. Cut your peppers, zucchini, and onions according to the specs. Ensure they are roughly the same size for even cooking.
  3. Season the mix. Toss the peppers, zucchini, and onions in a bowl with 3 tbsp olive oil, oregano, sea salt, and black pepper.
  4. Roast the base. Spread the seasoned veggies on the preheated sheet. Bake for 15 minutes until they start to soften.
  5. Add the tomatoes. Toss the cherry tomatoes onto the tray. Roast for another 10 minutes until the tomato skins burst and wrinkle.
  6. Whisk the dressing. Combine 1/4 cup oil, lemon juice, minced garlic, Dijon, and honey in a jar. Shake vigorously until the liquid is opaque and thick.
  7. Fry the halloumi. Heat a non stick skillet over medium high heat. Sear the cheese for 2 minutes per side until deeply golden.
  8. Combine and toss. Place the warm roasted vegetables in a large bowl. Drizzle with dressing and toss gently.
  9. Finish with herbs. Fold in the chopped fresh parsley. The residual heat will release the parsley's aroma without wilting it completely.
  10. Assemble and serve. Top the salad with the warm halloumi slices. Serve immediately while the cheese is still soft.