Roasted Vegetable Salad With Halloumi Recipe

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Roasted Vegetable Salad With Halloumi Recipe: This roasted vegetable salad is just the right amount of light and healthy, and it also tastes great. Chickpeas and fresh summer vegetables are roasted in the oven until they are soft and full of flavor. Halloumi cheese is then added on top for a little savory satisfaction.

Ratatouille is what I call my roasted vegetable salad, but I’ve added my own twist to it. The tomato stew is swapped out for a spicy lemon and garlic Ladolemono Greek Dressing, and the boiled egg is replaced with tangy fried halloumi cheese. Serve it with Whole Roasted Chicken or Pork Chops with Bay Leaf and Lemon as a veggie main dish or on its own.

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This veggie salad tastes great hot or cold, just like Ratatouille. That makes it the perfect meal to make ahead of time! Gluten-free, too, and very useful in many ways! But you can use any veggie you have on hand. I like this dish best with zucchini, tomato, bell pepper, eggplant, and beans.

For the cheese, you can use the same rule. If you can’t find halloumi, don’t fry the dish. Instead, top it with fresh feta cheese when it’s done. If you don’t eat dairy or are vegan, don’t add any cheese at all. I love a recipe that I can quickly change to fit the tastes of my family and friends. How about you?

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Roasted Vegetable Salad With Halloumi Recipe

Ingredients

  • 1 small eggplant, cut into 1-inch cubes
  • 1 zucchini, halved and cut into ½-inch half moons
  • 1 large tomato, cut into wedges
  • 1 large bell pepper, any color, cored and cut into ½-inch squares or pieces
  • 1 15-ounce can chickpeas, drained, rinsed, and dried well
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 4-6 ounces halloumi cheese (optional), cut into ¼-inch thick squares or torn into pieces
  •  cup Ladolemono dressing

Instructions

  • Ready to go:Heat your oven to 400°F and put a rack in the middle of it.
  • Add a lot of salt to the eggplant. Place the eggplant in a sieve and sprinkle it with salt. Wait about 20 minutes while you get the other vegetables ready. When it’s done, use a paper towel to wipe the eggplant clean of any extra salt.

 

  • Make the dressing: Make the Ladolemono Greek Salad Dressing while your eggplant is letting out its water. Leave alone for now.
  • Mix: Put the eggplant, zucchini, tomato, bell pepper, and beans in a large bowl. Add a lot of kosher salt and black pepper, and toss them around. A lot of olive oil should be added. Toss to cover. (There’s no need to clean the bowl; we’ll use it again later.)

 

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  • Do this with the vegetables:Spread the food out in a single line on a big sheet pan.Put the veggies in a hot oven and roast them for 20 to 25 minutes, or until they are soft and some of them are even brown.
  • Put the salad together:Take the vegetables out of the oven and add them back to the mixed bowl. Add ½ cup of the Ladolemono sauce and mix it in slowly. Let the vegetables cool down a bit, then taste them and make any necessary spice changes. Take the bowl of salad out of the fridge and cover it. Let it sit there for 30 minutes or until you are ready to serve.

 

  • Fry the halloumi. Fry the cheese when the salad is ready to serve. Put 2 tablespoons of olive oil in a small nonstick pan and set it over medium-high heat. When the oil starts to sizzle, add the halloumi. Fry for about one minute on each side until golden brown and crispy on both sides.
  • Enjoy!: Divide the salad among your serving plates and set the fried halloumi on top. Serve.

Notes

  • You can use fresh feta instead of halloumi if you don’t like it. Just before serving, crumble it over the salad.
  • You can add any extra Greek dressing to salads, veggies, or even this dish for grilled salmon. With the lid on, put it in the fridge for up to a week. Before you use it, give the sauce a quick shake or mix.

 

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  • You can look through our shop’s high-quality Mediterranean foods, like honey, jams, olive oils, and spices.

Nutrition

  • Calories: 186.7kcal
  • Carbohydrates: 18.8g
  • Protein: 9.2g
  • Fat: 9.1g
  • Saturated Fat: 3.8g
  • Polyunsaturated Fat: 2.3g
  • Monounsaturated Fat: 2.2g
  • Trans Fat: 0.01g
  • Sodium: 559.4mg
  • Potassium: 463.5mg
  • Fiber: 6.4g
  • Sugar: 6.4g
  • Vitamin A: 890IU
  • Vitamin C: 35.8mg
  • Calcium: 231mg
  • Iron: 1.3mg

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