The Dinner Planner

Weekly Meal Plan – Autumn Week 7, 2022

Warm Mediterranean Salad / Chicken Saganaki / Slow Cooker Asian Lamb / San Choy Bow

Warm Mediterranean Salad with Haloumi

No ratings yet
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).

Want to take the thinking out of what’s for dinner AND spend more time doing what you love to do?

Our done for you weekly meal plans are completely customisable and come with an automated shopping list, meal prep guide and so much more. We’ll help you save time, money and reduce your mental load.


Want some tips and tricks to help you out through the week? Perhaps a recipe or two and some cocktail inspiration?