This roast vegetable, toasted bread and Halloumi Salad is gorgeous! It is the best salad for a cooler day..KInd of like the weather at the moment! Colourful and Juicy Vegetables combine with Crisp Bread and Salty Halloumi to form the most delicious salad!
This salad is easy to make but takes time to make because of all the roasting that makes the vegetables so warm, flavourful and tender.
My recipes and diet at the moment are predominantly healthy and they will remain that way, going forward too. In the past they have been the complete opposite of what they are now. Lately I have found that meat more then once a week, makes me want to heave. I prefer vegetables over meat and I never ever thought I would say that.
I think the more I learn to love myself, the more I prefer to eat better and treat my body better. Again, I just want to emphasise that I am at the very beginning of my healing journey and whilst my emotional healing has come along leaps and bounds, physically I still have a lot of healing to do. Until I had gotten past the bulk of my emotional healing, I didn’t feel able to start physically healing and so my diet was all over the place, as was my weight. I was swinging wildly between healthy meals and comfort foods because my emotional healing was just so rough and intense!
Anyway, It has been an interesting week! Which is why my posts have been haphazard and coming out later in the day, rather then first thing in the morning. My kids have both been sick. My son was sick after school one day and my daughter has been ill last night and today. When they are sick, they just want mum and because they are my babies, I want to be there for them too! They are growing up way too fast as it is. I want to soak up every bit of it. Soon they won’t need me. 🙁
Anyway, I do hope you give this salad a try! I hope you enjoy it as much as I do.
Roast vegetable, Toasted Bread and Halloumi Salad
- 2 Large Red Onion Peeled and Quartered
- 4 Long Red Peppers
- 200 g Baby Plum tomatoes halved
- 6 Slow Dried Tomatoes Available in most Large Supermarkets
- 6-10 Garlic Cloves in skins
- 1 tbsp Dried Oregano
- 65 ml Olive Oil
- 2 Courgettes Ribboned
- 1 Tbsp Olive Oiil
- 1 Large Gluten Free or Normal Ciabatta Roll torn into 1 inch pieces
- Salt and Pepper
- 1 tsp Tomato Puree
- 2 tbsp Capers washed well
- 2 tsp Red Wine Vinegar
- Juice of Half Lemon
- 250 g Halloumi cut into 1/2 inch slices
- 250 g Rocket Leaves
Preheat the oven to Gas Mark 7.
Arrange the red onion, peppers, baby plum tomatoes, garlic, oregano on a large baking tray and roast for 30 minutes.
Remove the peppers and transfer to a bowl and cover it with cling film.
Lower the Oven to Gas Mark 6 and continue to bake the onions and garlic for a further 10 minutes, then remove the tray from the oven.
Remove the peppers from the bowl, peel away the skin, deseed and chop into 1 inch slices.
Squeeze the garlic out of the skins and keep aside.
Add all the veg and roasted tomatoes to a large bowl.
Heat the oil in a frying pan and add the courgette. Heat over a high heat for 5 - 6 minutes.
Add the courgettes to the veg bowl.
Add the Ciabatta to the same pan as the ones used for the courgettes, season, add tomato puree and crisp for 3-4 minutes. Remove the bread and set aside.
Lower heat and add more oil to the pan, along with the garlic and capers. Squish the garlic with a fork. Add the vinegar and lemon juice and pour over the vegetables.
Add the Halloumi pieces to the pan and cook until softened and slightly browned. (1 - 2 minutes each side) Don't over cook because it becomes really squeaky!
Add the bread to the veg bowl, along with the rocket and Halloumi. Taste and adjust the seasoning.
Serve warm with Greek Yoghurt and a drizzle of honey if you like!