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
Ultimate version
Heritage roasted veg, quick-pickled onion and a pomegranate za'atar dressing under crisp halloumi.
Per serving£6.10
Total cost£12.20
Time55 min
Ingredients for 2
- 250 g artisan halloumi , thickly sliced
- 100 g rocket and watercress
- 50 g pomegranate seeds , to serve
- 1 handful fresh mint and parsley , torn, to serve
- Roast veg
- 1 aubergine , cut into chunks
- 200 g heritage cherry tomatoes , on the vine
- 1 red pepper , cut into strips
- 3 tbsp extra virgin olive oil
- Pickled onion
- 1 red onion , finely sliced
- 3 tbsp red wine vinegar
- Dressing
- 2 tbsp pomegranate molasses
- 2 tsp za'atar
Method
- Heat the oven to 210C/190C fan. Toss the aubergine, tomatoes and pepper with the olive oil and roast for 25 to 30 minutes until caramelised.
- Quick-pickle the red onion in the red wine vinegar with a pinch of salt and sugar while everything else cooks.
- Whisk the pomegranate molasses and za'atar with a little olive oil to make the dressing.
- Sear the halloumi in a hot dry griddle pan for 2 minutes each side until deeply golden with char lines.
- Arrange the rocket and watercress on a platter, scatter over the roasted veg and drained pickled onion.
- Lay the halloumi on top, drizzle with the dressing, then finish with pomegranate seeds and torn herbs.
Equipment
- baking tray
- griddle pan
- small bowl
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.
