Hello, fellow food enthusiasts!
Today, I’m excited to share with you a recipe that brings the sun-kissed flavors of Greece straight to your table: a Warm Halloumi Salad with Honey-Balsamic Roasted Vegetables. If you’re anything like me, you adore the way Mediterranean cuisine effortlessly combines simple, fresh ingredients into dishes that are healthy, vibrant, and incredibly satisfying. This recipe is no exception!
**Why Halloumi?**
Halloumi has always held a special place in my heart (and in my fridge!). This semi-hard cheese, which originates from Cyprus, has a unique quality: it doesn’t melt when heated. Instead, it gets beautifully golden and crispy on the outside while maintaining a delightful chewiness inside. Perfect for grilling and pan-frying, halloumi adds a wonderful salty, savory edge to our warm salad.
**A Roasted Vegetable Medley**
By pairing halloumi with a medley of honey-balsamic roasted vegetables, we’re bringing a sweet and tangy complement to the salty cheese. Courgettes, bell peppers, red onion, and cherry tomatoes are my go-to vegetables for this dish. Not only do they roast to perfection, but they also provide a rainbow of colors that make the salad as visually appealing as it is delicious.
**Let’s Get Cooking!**
Here’s how you can bring this delightful dish to life in your kitchen. Trust me, it’s easier than you might think and the result is well worth it.
### Ingredients
– 250g halloumi cheese, sliced
– 2 medium courgettes, sliced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 red onion, cut into wedges
– 200g cherry tomatoes, halved
– 3 tablespoons olive oil
– 2 tablespoons honey
– 2 tablespoons balsamic vinegar
– 1 teaspoon dried oregano
– 1 clove garlic, minced
– Salt and pepper to taste
– 50g mixed salad greens
– 1 tablespoon chopped fresh parsley (optional for garnish)
### Method
1. **Preheat** your oven to 200°C (390°F).
2. In a large baking tray, **combine** the courgettes, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
3. In a small bowl, **whisk together** the olive oil, honey, balsamic vinegar, dried oregano, minced garlic, salt, and pepper.
4. **Drizzle** the dressing over the vegetables and toss to coat evenly.
5. **Roast** the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
6. While the vegetables are roasting, **heat** a non-stick frying pan over medium heat.
7. **Add** the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and crispy.
8. **Remove** the roasted vegetables from the oven.
9. On a large serving platter, **arrange** the mixed salad greens.
10. **Top** the greens with the roasted vegetables and the pan-fried halloumi slices.
11. **Garnish** with chopped fresh parsley, if desired, and serve warm.
I hope you enjoy making this warm halloumi salad as much as I do. It’s perfect for a light yet satisfying lunch or a delightful supper that will transport you to the Greek islands with every bite.
Cheers to delicious, home-cooked meals!
Happy cooking,
Al
Ingredients
– 250g halloumi cheese, sliced
– 2 medium courgettes, sliced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 1 red onion, cut into wedges
– 200g cherry tomatoes, halved
– 3 tablespoons olive oil
– 2 tablespoons honey
– 2 tablespoons balsamic vinegar
– 1 teaspoon dried oregano
– 1 clove garlic, minced
– Salt and pepper to taste
– 50g mixed salad greens
– 1 tablespoon chopped fresh parsley (optional for garnish)
Method
1. Preheat your oven to 200°C (390°F).
2. In a large baking tray, combine the courgettes, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, dried oregano, minced garlic, salt, and pepper.
4. Drizzle the dressing over the vegetables and toss to coat evenly.
5. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelised, stirring halfway through.
6. While the vegetables are roasting, heat a non-stick frying pan over medium heat.
7. Add the halloumi slices and cook for 2-3 minutes on each side, or until golden brown and crispy.
8. Remove the roasted vegetables from the oven.
9. On a large serving platter, arrange the mixed salad greens.
10. Top the greens with the roasted vegetables and the pan-fried halloumi slices.
11. Garnish with chopped fresh parsley, if desired, and serve warm.
