Roasted Vegetable+ Halloumi Salad (LC)
Ingredients
½ bell pepper
4 mushrooms
80g courgette
½ onion
6 cherry tomatoes
1 carrot
70g halloumi
1 tsp of olive oil
1 tsp of mixed herbs
Pinch of chilli flakes (optional)
Black pepper, to taste
A handful of salad leaves
1 tbsp balsamic vinegar
Instructions
Preheat the oven to 180°C (350°F / Gas Mark 4).
Slice the vegetables and halloumi. Place them in a bowl with the olive oil, mixed herbs, chilli flakes (if using), and black pepper.
Spread everything onto a baking tray and roast for 20-30 minutes, or until the vegetables are tender and the halloumi is golden.
Serve on a plate with a handful of salad leaves and a drizzle of balsamic vinegar.
Batch Cooking Tip: This recipe is ideal for batch cooking! To make multiple servings, increase the vegetables and halloumi based on the number of portions you need.
For the olive oil and seasoning, start with 1.5x when doubling and adjust to taste – it’s easier to add than remove.
Store the roasted vegetables and halloumi in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes or in an oven at 180°C (350°F) for about 8-10 minutes, until warmed through. Alternatively, enjoy cold. Add fresh salad leaves and balsamic vinegar just before serving.