Light Bites
Mediterranean
MediterraneanHalloumi and Roasted Veg Salad
Golden fried halloumi over roasted Mediterranean vegetables and leaves. Basic keeps it simple with peppers and a squeeze of lemon; Better adds couscous and a honey-harissa dressing; Ultimate roasts heritage veg, pickles a salad, and finishes with a pomegranate and za'atar dressing.
Vegetarian
Gluten-free
Nut-free
Budget version
Fried halloumi with roasted peppers, onion and a squeeze of lemon.
Per serving£2.10
Total cost£4.20
Time35 min
Ingredients for 2
- 225 g halloumi , sliced
- 2 peppers , deseeded and chopped
- 1 red onion , cut into wedges
- 2 tbsp vegetable oil
- 100 g mixed salad leaves
- 1 lemon , cut into wedges
- salt and pepper , to taste
Method
- Heat the oven to 200C/180C fan. Toss the peppers and onion with the oil and seasoning on a tray and roast for 20 to 25 minutes.
- Fry the halloumi in a dry non-stick pan for 2 minutes each side until golden.
- Pile the salad leaves onto plates and top with the roasted vegetables.
- Add the fried halloumi and serve with lemon wedges to squeeze over.
Equipment
The three ways, side by side
Budget
Fried halloumi with roasted peppers, onion and a squeeze of lemon.
Better
Halloumi over couscous and roasted courgette with a honey-harissa dressing.
Ultimate
Heritage roasted veg, quick-pickled onion and a pomegranate za'atar dressing under crisp halloumi.
