Warm Halloumi, Avocado & Roasted Vegetable Salad

By Culiora

Thick slices of seared, salty halloumi pair with tender caramelised vegetables and creamy avocado over a bed of fresh greens. A bright lemon and herb dressing ties the contrasting textures and warm, savoury flavours together.

• Servings: 4
• Prep time: 20 min
• Cook time: 30 min
• Total time: 50 min

Ingredients

• 1 pcs medium courgette, sliced into 1 cm rounds
• 1 pcs red bell pepper, deseeded and cut into bite-sized chunks
• 1 pcs yellow bell pepper, deseeded and cut into bite-sized chunks
• 1 pcs red onion, cut into 1 cm wedges
• 200 g cherry tomatoes
• 3 tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 clove garlic clove, finely grated
• 1/4 tsp salt
• 250 g halloumi, sliced into 1 cm thick slabs
• 100 g mixed baby salad greens (rocket, baby spinach, or lamb's lettuce)
• 2 pcs ripe avocados, peeled, pitted, and sliced
• 2 tbsp fresh mint leaves, roughly torn
• 1 tbsp olive oil (for searing halloumi)

Instructions

1. Preheat your oven to 210°C (fan 190°C). Line a large rimmed baking sheet with baking paper.
2. Place the courgette, red bell pepper, yellow bell pepper, red onion wedges, and whole cherry tomatoes onto the prepared baking sheet. Drizzle with 3 tablespoons of extra virgin olive oil, sprinkle with oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then toss thoroughly to coat and spread into a single layer.
3. Roast the vegetables for 20–25 minutes, stirring once halfway through, until edges are tender, slightly blistered, and golden brown.
4. While the vegetables roast, prepare the dressing: in a small bowl or jar, whisk together 4 tablespoons olive oil, lemon juice, Dijon mustard, honey, grated garlic, and 1/4 teaspoon salt until emulsified.
5. Pat the halloumi slices dry on both sides using paper towels. Heat 1 tablespoon of olive oil in a wide non-stick frying pan over medium-high heat. Add the halloumi slices in a single layer and fry for 2–3 minutes per side until deeply golden and crisp. Remove from heat and keep warm.
6. Arrange the mixed salad greens across a large serving platter or divide among four plates. Scatter the warm roasted vegetables over the greens.
7. Tuck the sliced avocado among the warm vegetables and arrange the hot halloumi slabs on top. Drizzle the dressing evenly over the entire salad and scatter with torn fresh mint. Serve immediately while the halloumi is warm and soft.