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.
Very good salad! Easy to make and full of flavour. I liked the suggested additions and will definitely try them next time.
This recipe is a great base for a customizable salad. I added some chickpeas and it was even more filling. The dressing is lovely.
It was a decent salad. The flavors were good, but the halloumi was a bit rubbery. I might try a different brand next time.
The salad was okay. The halloumi was nice and crispy, but the vegetables were a little bland. I think more herbs are needed in the roasting process.
Absolutely delicious! The halloumi was perfectly cooked, and the vegetables were bursting with flavor. The lemon-herb dressing really brought everything together. Will definitely be making this again!
