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Warm roasted vegetable, chickpea and haloumi salad

Name: Warm roasted vegetable, chickpea and haloumi salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 large flat mushrooms; 1 red onion, quartered lengthways; 400g butternut pumpkin, peeled, cut into 2cm pieces; 100ml olive oil; 1 tbs dried oregano; 250g vine-ripened cherry tomatoes; 1 tbs baby capers, drained, chopped; Finely grated zest & juice of 1 lemon; 1 tsp Dijon mustard; 400g can chickpeas, rinsed, drained; 1 bunch flat-leaf parsley, leaves picked; 250g haloumi, thickly sliced; Crusty bread, to serve

3 ratings

15m

35m

Warm roasted vegetable, chickpea and haloumi salad

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by Warren Mendes

delicious. team

Oct 02, 2015

Brighten up your day with the vibrant colours and flavours of this warm roasted vegetable, chickpea and haloumi salad.

4 large flat mushrooms
1 red onion, quartered lengthways
400g butternut pumpkin, peeled, cut into 2cm pieces
100ml olive oil
1 tbs dried oregano
250g vine-ripened cherry tomatoes
1 tbs baby capers, drained, chopped
Finely grated zest & juice of 1 lemon
1 tsp Dijon mustard
400g can chickpeas, rinsed, drained
1 bunch flat-leaf parsley, leaves picked
250g haloumi, thickly sliced
Crusty bread, to serve

Method

1.

Preheat the oven to 180°C. Place mushrooms, onion and pumpkin on a baking tray, drizzle with 1 1/2 tbs oil, sprinkle with oregano and season. Roast for 20 minutes. Add tomatoes to the tray and drizzle with 2 tsp oil, then return to the oven for a further 10-12 minutes until pumpkin is tender, mushrooms and onion are golden and tomatoes are softened. Cool slightly, then thickly slice mushrooms.
2.

For the dressing, whisk capers, lemon zest and juice, Dijon and remaining 1/4 cup (60ml) oil in a bowl. Toss dressing with roasted vegetables, chickpeas and parsley.
3.

Heat a frypan over medium heat and cook haloumi for 1 minute each side or until golden. Serve with salad and bread.