The Dinner Planner


Warm Mediterranean Salad with Haloumi

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 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


  • 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

PREP AHEAD - Make the dressing and dice all the vegetables (except the eggplant).

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