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Roasted Vegetable, Chickpea and Haloumi Salad


Vegetables for roasting of your choice. If you have these pre-roasted, makes dinner prep even more simple!

My favourites (but really any veggies go!):

  • 1/2 Butternut Pumpkin, chopped ~2cm pieces
  • 1 large Sweet Potato, chopped ~2cm pieces
  • 1/4-1/2 Cauliflower, chopped into florets
  • 1 Red Onion, quartered length ways
  • 1 punnet Cherry Tomatoes
  • Olive Oil
  • 1 tbsp Dried Oregano (or herb of choice)

Other Ingredients

  • 1 large Handful Baby spinach leaves
  • 1 small Bunch flat-leave parsley, roughly chopped
  • 1 400g can Chickpeas, drained and rinsed
  • 250g Haloumi, thickly sliced (you could sub for tofu, tempeh or even a protein of choice etc)
  • 1 large Handful Walnuts, slightly chopped
  • 1/2 tbsp Honey / rice malt syrup

For the dressing

  • 1 tbsp Baby capers, drained, roughly chopped
  • 1/2 Lemon - finely grated zest + the juice
  • dash Water (as needed)
  • 60 ml Olive Oil
  • 1 tsp Dijon OR wholegrain mustard


For the roasted Vegetables

  • Preheat oven to 180deg. Place all the vegetables (excluding tomatoes) evenly on a lined baking tray, drizzle with olive oil and sprinkle with dried herbs and season with S&P. Cook for ~20-30min
  • Add the tomatoes to the tray, drizzle with oil and return all vegetables to the oven for another ~20min or until potato, pumpkin and cauliflower are tender, onion is golden and tomatoes softened. (note you may need to take out some vegetables before others - so keep an eye on them)

For the dressing

  • Whisk capers, lemon zest and juice, mustard and oil in a bowl or shake to combine in a jar. Add a dash of water to thin slightly.

For the Haloumi & Walnuts

  • Heat frypan and over medium heat throw in the walnuts and drizzle with the honey/rice malt syrup and a sprinkle of salt. Keep an eye on it and toss as needed, but let bubble away until honey/rice malt syrup starts to caramalise.
  • In the same frypan, cook haloumi on each side until golden.

Pull it all together

  • Grab a large serving bowl and put everything in, pour over the dressing and toss gently.
  • Pop it in the middle of your table, grab a bowl and 'serve yourself' and enjoy ! :)