Golden Halloumi And Roasted Vegetable Salad Recipe

About this recipe

A vibrant salad featuring golden seared halloumi paired with oven-roasted vegetables, lightly dressed with a tangy balsamic glaze.

Ingredients

• 1 Halloumi Cheese
• 1 piece Yellow Bell Pepper
• - Biona Organic Whole Cherry Tomatoes
• 1 L Olive Oil – Organic
• 1 Kg Pumpkin Seeds, 1Kg
• - Filippo Berio Balsamic Vinegar
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder

Instructions

1. 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. 2. Chop the red bell pepper and zucchini into bite-sized chunks.
3. 3. Toss the chopped vegetables and cherry tomatoes with olive oil, garlic powder, paprika, salt, and pepper.
4. 4. Spread the vegetables evenly on the baking tray and roast for 20 minutes until tender.
5. 5. While the vegetables roast, slice the halloumi into 1 cm thick pieces.
6. 6. Heat a non-stick skillet over medium heat and sear the halloumi slices for 2 minutes per side until golden.
7. 7. In a large mixing bowl, combine the roasted vegetables with mixed salad leaves.
8. 8. Drizzle the balsamic vinegar evenly over the salad and toss gently to combine.
9. 9. Top the salad with the seared halloumi slices and sprinkle with pumpkin seeds for added texture.
10. 10. Serve immediately while the halloumi is warm for the best flavor experience.