Preheat oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, pepper, and dried oregano. Spread them in a single layer on a baking sheet.
Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the lemon juice, remaining olive oil, minced garlic, chopped fresh parsley, chopped fresh mint, salt, and pepper.
Cut the halloumi cheese into 1/4-inch thick slices. Heat a non-stick skillet over medium heat. Cook the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened.
In a large serving bowl, combine the roasted vegetables and cooked halloumi.
Pour the lemon-herb dressing over the salad and toss gently to combine. Serve warm or at room temperature.
This salad is a winner! It's packed with flavor and texture. The halloumi is wonderfully salty, and the roasted vegetables are perfectly caramelized. The dressing is also excellent.
One of the best salads I've ever had! The halloumi and vegetables are a perfect match. The dressing is light and refreshing. Highly recommend this recipe.
The salad was okay. The halloumi was good, but the vegetables weren't as flavorful as I expected. I think they needed more seasoning or a higher roasting temperature.
Fantastic recipe! Simple to make and absolutely delicious. The halloumi was perfectly cooked, and the vegetables were bursting with flavour. A new favourite!
A very tasty and healthy option. I used a variety of different vegetables, and they all roasted nicely. The dressing was delicious too.
