Warm Mediterranean Salad with Haloumi
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves - crushed
- 1 eggplant - cut into 1-2 cm cubes
- 1 red capsicum - cut into 1-2 cm cubes
- 1 zuchinni - cut into 1-2 cm cubes
- 4 yellow squash - cut into 1-2 cm cubes
- 200 g cherry tomatoes - cut in half
- 1 red onion - diced
- 180 gram haloumi - cut into 1-2 cm cubes
- 120 g baby spinach
Basil Balsamic Dressing
- 1 tbsp toasted pine nuts
- ½ cup basil leaves
- 1 garlic cloves
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 200C.
- Place the oil, garlic, all vegetables (except spinach) and haloumi on a large roasting tray and toss to combine. Season with salt and pepper. Ensure that everything is evenly spread in a single later (use two trays if needed). Pop in oven and roast for 20 minutes.
- Meanwhile make the dressing. Blitz the pine nuts, basil and garlic in a blender (or mortar and pestle), add the olive oil and balsamic and stir to combine. Season.
- Divide the spinach among plates, add roasted vegetable and haloumi and pour over dressing.
Tips and Variations
VEGETARIAN
GLUTEN FREE
PREP AHEAD - Make the dressing and dice all the vegetables (except the eggplant).
