Salads > Salads for Special Diets > Vegetarian Salads (as main course) > Large Vegetarian Salads with Roasted Vegetables

Mediterranean Roasted Vegetable Salad with Halloumi

A vibrant and satisfying vegetarian salad featuring roasted Mediterranean vegetables, salty halloumi cheese, and a zesty lemon vinaigrette. This salad is packed with flavor and texture, making it a perfect main course option.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 1 Eggplant
  • 1 Red onion
  • 2 Bell peppers
  • 1 pint Cherry tomatoes
  • 2 Zucchini
  • 250 g Halloumi cheese
  • 4 tablespoons Olive oil
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Fresh parsley
  • 1/4 cup Fresh mint
  • 2 tablespoons Lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove Garlic
  • 5 oz Mixed greens

Prepare the Vegetables

Preheat oven to 400°F (200°C). Chop the eggplant, red onion, bell peppers, cherry tomatoes and zucchini into bite-sized pieces.

Roast the Vegetables

In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, oregano, thyme, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 30 minutes, or until tender and slightly browned, flipping halfway through.

Grill the Halloumi

While the vegetables are roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced halloumi and cook for 2-3 minutes per side, or until golden brown and slightly softened. Alternatively, halloumi can be cooked on grill or grill pan.

Prepare the Lemon Vinaigrette

In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, chopped parsley, and chopped mint. Season with salt and pepper to taste.

Assemble the Salad

In a large bowl, combine the mixed greens, roasted vegetables, and grilled halloumi. Drizzle with the lemon vinaigrette and toss gently to combine. Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 220; Protein: 10g; Fat: 15g; Carbohydrates: 10g; Fiber: 3g;

Other Considerations for Nutrition

Halloumi cheese is relatively high in sodium. Use low-sodium halloumi if preferred. This salad provides a good source of fiber and vitamins.

← Mediterranean Quinoa Salad with Crispy Tofu Mediterranean Tempeh Salad →

FAQ

  • Can I use other types of cheese?

    While halloumi is ideal for grilling due to its high melting point, feta cheese or grilled paneer would also be good alternatives.
  • What are some variations I can try?

    Consider adding Kalamata olives, sun-dried tomatoes, or artichoke hearts for added flavor. Roasted chickpeas are also a great addition for extra protein and texture.
  • How long does the assembled salad last?

    It's best to consume the salad immediately after assembling. However, the roasted vegetables can be stored in the refrigerator for up to 3 days.