Warm Roasted Veg, Chick Pea & Halloumi Salad

Updated at: Thu, 17 Aug 2023 04:44:31 GMT

Step 1

Preheat the oven to 200°C (180°C fan) or 400°F.

Step 2

In a large baking tray, combine the sliced red and yellow peppers, red onion, and cherry tomatoes. Drizzle with olive oil, sprinkle with dried mixed herbs, and season with salt and pepper. Toss everything together to coat the vegetables evenly.

Step 3

Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized. Stir them halfway through cooking for even browning.

Step 4

While the vegetables are roasting, heat a non-stick frying pan over medium heat. Add the sliced halloumi cheese and cook for about 2-3 minutes on each side until golden brown and slightly crispy. Remove from the pan and set aside.

Step 5

In a large mixing bowl, combine the drained and rinsed chickpeas, mixed salad greens, lemon juice, extra virgin olive oil, salt, and pepper. Toss everything together to coat the chickpeas and greens with the dressing.

Step 6

Once the roasted vegetables are done, remove them from the oven and let them cool slightly.

Step 7

Add the roasted vegetables to the chickpea and salad greens mixture and gently toss to combine.

Step 8

Transfer the salad to a serving platter or individual plates and top with the cooked halloumi slices.

Step 9

Optional: Garnish with torn fresh basil leaves and toasted pine nuts for added flavour and texture.

Step 10

Serve the Warm Roasted Veg, Chickpea, and Halloumi Salad as a delicious and satisfying main course or as a side dish to complement your meal.

Step 11

Enjoy this hearty and flavourful salad with a combination of warm roasted vegetables, creamy halloumi, and protein-packed chickpeas.

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