This flavour combination of grilled haloumi and fresh lemon juice is a match made in heaven! This fresh salad is perfect for your next dinner party or barbeque – it goes beautifully with beef, salmon, chicken (or even on it’s own as an appetizer). So easy, tasty and delicious (and really good for you too!). Every time I make this there are always fights for seconds and ultimately there is nothing left on the platter! I hope you enjoy
Roast Vegetable and Haloumi Salad
What you will need:
- 1 small or 1/2 a large eggplant (aubergine)
- 3 Roma Tomatoes
- 2 Zucchinis (courgettes)
- Rocket (arugula) (or rocket and baby spinach mix)
- 1/4 cup roasted pine nuts.
- A large handful of fresh parsley leaves to garnish
For the Marinade
- 1/4 cup olive oil
- 1 teaspoon sweet paprika
- Juice of half a lemon
- Salt and pepper to taste
For the Dressing:
- Juice of 1 lemon
- 2 tablespoons Olive Oil
- Salt and Pepper
- 1/2 teaspoon sweet paprika
How to pull it together:
Preheat oven to 180 degrees Celsius (or 350 degrees Fahrenheit)
Cut the vegetables into wedges (I quarter the tomatoes lengthwise, the zucchinis I cut in half lengthwise and quarter, and I chop the eggplant into approx 3 inch wedges).
Lay out the vegetables on a baking tray and brush with the marinade (I like to cook the tomatoes on a separate tray to the other veggies) and cook for about 30 – 40 mins or until well roasted.
On a serving platter lay out the rocket (arugula). Place the vegetables on top.
When ready to serve your salad, heat some olive oil or coconut oil in a pan (if you want those delicious looking grill lines use a griddle pan) and fry the haloumi until it’s golden brown. Place on top of the vegetables and sprinkle with the toasted pine nuts and parsley.
Drizzle with the lemon and paprika dressing and serve.