Halloumi & Roasted Veggie Salad
A warm and filling salad featuring golden pan-fried halloumi and sweet roasted vegetables.
Ingredients
- 500g sweet potato, peeled and cubed
- 1 red capsicum, chopped
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 250g halloumi cheese, sliced
- 120g baby spinach leaves
- 1/4 cup pumpkin seeds, toasted
- 1 tbsp balsamic glaze
Method
Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
Toss the sweet potato, capsicum, and red onion with 2 tablespoons of olive oil. Season with salt and pepper.
Spread vegetables on the tray and roast for 25-30 minutes until tender and slightly caramelised.
Just before the veggies are ready, heat the remaining 1 tablespoon of oil in a frying pan over medium-high heat.
Cook the halloumi slices for 1-2 minutes on each side until golden brown. Drain on paper towel.
In a large serving bowl, combine the baby spinach, warm roasted vegetables, and halloumi.
Scatter over the toasted pumpkin seeds and drizzle with balsamic glaze before serving.