Grilled Halloumi and Roasted Vegetables Recipe

This vibrant Grilled Halloumi and Roasted vegetable salad brings Mediterranean flavors straight to your table in just 40 minutes.

The star of this Greek-inspired dish is golden-seared halloumi cheese, perfectly paired with tender roasted vegetables to create a satisfying vegetarian meal.

Whether you’re planning a light lunch or a colorful side dish, this warm salad combines different textures and flavors that will make your taste buds dance. It’s a nutritious choice that proves salads don’t have to be boring.

Fresh Mediterranean Ingredients

• Vegetables: 2 red peppers, 1 green pepper, 1 aubergine, 2 zucchinis, 1 red onion (cut into wedges for even roasting)
• Aromatics: 2 whole garlic cloves with skins on (adds subtle flavor while roasting)
• Herbs: Fresh thyme and rosemary (brings Mediterranean aroma)
• Cheese: Halloumi (perfect for grilling as it holds its shape)
• Dressing Components: Extra virgin olive oil, water, mustard, fresh lemon juice, fresh herbs (basil, mint, parsley)

Simple Step-by-Step Instructions

1. Prep and Roast: Heat oven to 200C. Cut vegetables into uniform pieces, arrange in baking tray with herbs, olive oil, and seasoning. Roast for 35 minutes until golden.
2. Make the Dressing: Combine olive oil, water, mustard, lemon juice, and fresh herbs in a blender until smooth and well mixed.
3. Grill the Halloumi: Cook in hot pan until golden brown, about 1 minute each side. Watch carefully as it browns quickly!
4. Assemble: Combine leafy greens with roasted vegetables in a large bowl. Drizzle with dressing (start light), top with warm halloumi pieces.
5. Final Touch: Taste and adjust seasoning. Serve while the halloumi is still warm for the best experience!

Cooking Techniques

For the tastiest halloumi, keep your pan nice and hot before adding the cheese – this gives you that lovely golden crust while keeping the inside soft and squeaky.

When roasting the vegetables, spreading them out in a single layer helps them caramelize beautifully instead of steaming. Don’t worry if some edges get extra brown – those crispy bits add amazing flavor!

Mix and Match Options

This salad works beautifully with whatever vegetables you have on hand. Try sweet potato chunks, butternut squash, or cherry tomatoes. Can’t find halloumi? Grilled feta or pan-fried saganaki cheese make great alternatives.

For the herbs, swap between oregano, dill, or marjoram based on what’s in your kitchen. The dressing is super flexible too – try adding a touch of honey or a small garlic clove for extra zip.

Serving Suggestions

Serve this warm salad as a light main dish or alongside grilled sourdough bread to soak up the tasty dressing. It’s perfect for lunch or a relaxed dinner.

If you’re hosting friends, set out some extra lemon wedges and fresh herbs so everyone can add their own finishing touches. A bowl of warm pita chips or toasted pine nuts on the side adds lovely crunch.

Storage Tips

Keep any leftover roasted vegetables in an airtight container in the fridge for up to 3 days. Store the dressing separately in a jar – just give it a good shake before using. If you have extra halloumi, wrap it well and refrigerate.

When ready to eat, warm the vegetables gently in the oven, and quickly pan-fry fresh halloumi slices for the best texture.

Grilled Halloumi and Roasted Vegetables Salad

Bushra

A delicious Mediterranean salad featuring grilled halloumi cheese and oven-roasted vegetables with a lemony dressing.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Salad

Cuisine Greek

Servings 4 portions

Equipment

• Oven
• Baking tray
• Blender
• Frying pan or griddle pan

Ingredients

  

1x2x3x

For the roasted vegetables

• 2 whole red peppers
• 1 whole green pepper
• 1 whole aubergine
• 2 whole zucchinis
• 1 whole red onion
• 2 cloves garlic skins on

For the dressing

• 1/3 cup extra virgin olive oil
• 1/3 cup water
• 1 tsp mustard
• 2 tbsps lemon juice

Instructions

 

• Preheat the oven to 200C and prepare the vegetables for the halloumi salad. Halve and deseed the peppers and cut each half into 4 pieces. Cut the red onion into 8 wedges. Halve the zucchinis lengthways and then slice into 2cm chunks. Top and tail the aubergine, cut it in half and slice.
• Place all the vegetables (and the garlic) in a large baking tray and sprinkle with some fresh thyme and rosemary leaves. Season and drizzle with some olive oil and toss them to coat. Roast the vegetables for about 35 minutes, until golden, soft and cooked through. While the veggies are cooking, get them a good stir every now and again.
• To prepare the dressing for the halloumi salad (oil and lemon sauce/ ladolemono), add into a blender all the ingredients and blend, until combined.
• Place the Halloumi cheese in a hot frying or griddle pan and cook until it turns golden brown, turning half way through cooking (about a minute on each side).
• Assemble the Halloumi salad. Put the leafy greens and the roasted vegetables in a large salad bowl. Pour in the sauce (be careful not to add too much sauce, because the greens will become wilt and no longer crunchy). Toss to coat everything in the dressing; have a taste and add some more seasoning, if needed. Tear the Halloumi into pieces over the salad and serve while still warm.

Keyword cheese salad, grilled cheese recipe, healthy summer salad, Mediterranean salad, vegetarian lunch

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