Roast Vegetable Salad with Haloumi

Roast Vegetable Salad with Haloumi

Prep
15
Cooking time
45
Serves
4

Method

  1. Preheat oven to 180C. Line 3 oven trays with baking paper. Arrange sweet potato, pumpkin, capsicum, onion, eggplant and zucchini in a single layer on prepared trays and drizzle with oil. Scatter with thyme and season. Bake for 25 minutes.  
  2. Remove from oven and add carrots and asparagus and cook for a further 15 minutes or until all vegetables are tender. Set aside for 15 minutes to cool. 
  3. Transfer vegetables to a large bowl and add spinach and ¼ cup of the dressing. Toss well to coat.  
  4. Drizzle haloumi with the extra olive oil. Heat a large non-stick frying pan over high heat. Once hot, cook haloumi for about 1 minute each side or until golden. Transfer to a chopping board and cut haloumi in half on the diagonal. 
  5. Arrange vegetable mixture and haloumi on a serving platter. Drizzle with 2 tablespoons of the remaining dressing. Scatter with micro herbs and serve with remaining dressing on the side to add as you desire.

Ingredients Chevron Icon

Salad

  • 1 small sweet potato, peeled, sliced into thin wedges
  • 250g kent pumpkin, peeled, seeded, diced
  • 1 small red capsicum, thickly sliced into strips
  • 2 red onions, cut into thin wedges
  • ½ medium eggplant, diced
  • 1 zucchini, sliced into thick rounds
  • 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 1 Tbsp thyme leaves
  • Sea-salt flakes and freshly ground black pepper, to season
  • 200g baby carrots, trimmed, peeled, halved lengthways
  • 1 bunch asparagus, trimmed
  • 2 cups baby spinach leaves
  • 1 x quantity of Cobram Estate Balsamic Dressing
  • extra 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 200g block haloumi, thickly sliced
  • micro herbs, to serve

Dressing

  • ½ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 2 Tbsp water
  • ¼ cup balsamic vinegar
  • Salt and pepper, to season
  • Fill ingredients into a jar, shake and pour