Go Back
+ servings
A bowl of roast vegetable with halloumi salad. Next to the bowl is a fork, a small bowl of crushed almonds, and a bowl of garlic yoghurt dressing.
Print Recipe
5 from 2 votes

Roast Vegetable Salad with Halloumi

This hearty and comforting roast vegetable salad with halloumi has assorted salad greens, roast vegetables that have been flavoured with dukkah, an Egyptian nut and spice blend. Finally, it’s topped with pan fried halloumi cheese, a tangy garlic yoghurt dressing and almonds.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner, Lunch, Salad
Cuisine: American
Servings: 4 people
Calories: 700kcal
Author: Kiran

Ingredients

For the vegetables (see note 1 for substitutions)

  • 4 medium / 500g sweet potatoes
  • 2 medium zucchini
  • 2 medium beetroot
  • 2 medium onions preferably red onions, but white or yellow can also be used
  • 6 tablespoons / 60g almonds sliced
  • ¼ cup / 50g dukkah
  • 1 ½ teaspoons salt adjust to taste
  • 1 ½ teaspoons black pepper
  • 1 ½ tablespoons olive oil

For the garlic yoghurt dressing and haloumi:

  • 2 tablespoon olive oil divided
  • 4 garlic cloves sliced
  • 200 grams Greek yoghurt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 250 grams halloumi see note 2 for substitutions

To assemble the salad:

  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon lemon juice
  • 120 grams assorted salad greens see note 3 for substitutions

Instructions

For the vegetables:

  • Wash all the vegetables (sweet potatoes, beetroot, zucchini and onions). The sweet potatoes and beetroot don’t need to be peeled, but I prefer peeling them.
  • Preheat the oven to 420°F / 220°C (200°C fan-forced).
  • Cut the sweet potato into 2 cm chunks. Cut the zucchini in half, and then slice into 2 cm half moons. Cut the beetroot into 1.5 cm chunks. Cut the red onions into 2 cm wedges - don’t separate the slices. It’s important to cut all the vegetables in a similar size so they cook evenly.
  • Place the sweet potatoes and beetroot on a medium tray, and the zucchini and onions on another small tray. Drizzle all the vegetables with olive oil, and season with salt and black pepper. Also sprinkle the dukkah evenly across all the vegetables. The baking tray can be lined with parchment paper or a silicon mat for less mess, and easier clean up later on.
  • Toss to coat the seasoning and dukkah, spread out in an even layer, and roast in the oven till roasted from the outside and soft from inside. The onions and zucchini will take about 20 - 25 minutes, whereas the sweet potatoes and beetroot will take about 25 - 35 minutes. To check if the sweet potato and beetroot are done, just pierce with a fork. If it pierces through they are cooked. Set the vegetables aside.
  • All the vegetables can be kept on the same tray, but the onion and zucchini need to be taken out earlier, and the sweet potato and beetroot later. Also make sure that the vegetables are spread out in a single layer, else they won’t roast properly.

For the garlic yoghurt dressing and halloumi:

  • Cut the halloumi into 1 cm thick slices, and place in a small bowl of cold water. Leave to soak for about 15 minutes - this step will reduce the saltiness in the haloumi.
  • Heat 1 tablespoon olive oil in a medium frying pan. Add the sliced garlic and fry for 1 - 2 minutes till fragrant and golden brown. Transfer to a small bowl, and add the yoghurt along with salt and black pepper. Stir to combine, and set aside.
  • Drain the halloumi and pat dry with a paper towel. In the same frying pan that was used for the garlic, add another tablespoon of oil.
  • Add the halloumi and pan fry for about 2 minutes each side, until golden brown. Remove and set aside.

To assemble the salad:

  • In a large bowl, add the salad greens. Add the olive oil, lemon juice, salt and black pepper. Toss to combine.
  • Top with the roasted vegetables and pan fried halloumi.
  • Drizzle over the garlic yoghurt dressing, and then finally garnish with sliced almonds.

Notes

Note 1 - Depending on what is available and personal preference, other vegetables can be substituted in this salad. Other vegetables to use or substitute are bell peppers / capsicum (red, green and yellow), broccoli, butternut squash or pumpkin. Regular potatoes can also be used instead of sweet potatoes. Just make sure to not have too many vegetables that are on the sweet side together such as sweet potatoes, butternut squash, and beetroot.
Note 2 - In case halloumi isn’t available it can be substituted with Indian Cottage Cheese (Paneer) or Queso Blanco. The flavour isn't the same, but both cheeses have a high melting point, and can be grilled or fried. Feta cheese is also an option - it won't have the same structural integrity but the salty tangy flavour is similar. 
Note 3 - An assortment of salad greens can be used for this salad. The one I regularly use is a baby spinach and rocket (arugula) mix that is available at the supermarket. Baby spinach and rocket (arugula) can be used on their own as well. Other options include watercress, mesclun lettuce (mixed baby lettuce), Japanese greens or mizuna, oakleaf lettuce and baby gem lettuce. I would avoid iceberg as it would be too light in flavour compared to the roast vegetables. 

Nutrition

Calories: 700kcal
Tried this Recipe? Tag me Today!Mention @MirchiTales or tag #mirchitales!