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.
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!
The halloumi was burnt and the vegetables were undercooked. The dressing was too acidic. I won't be making this recipe again.
Very tasty and simple to make. I liked that I could customize it with my favorite vegetables. The dressing was a bit too tart for me, so I added a touch of honey.
This salad is a game changer! The combination of textures and flavors is perfect. I added some Kalamata olives, as suggested, and it elevated the dish even further.
Absolutely loved this salad! So fresh and flavorful. The combination of halloumi and roasted veggies is perfect. The dressing is the perfect touch.
