Roasted Veg Salad with Minty Halloumi recipe

Preparation Time: 20 minutes | Cooking Time: 45 minutes

Root veggies are roasted with a little balsamic vinegar, then served warm with a minty dressing and griddle halloumi in this easy and healthy recipe. Perfect for lunch or as a dinner party starter.


  • 3 carrots
  • 3 parsnips
  • 3 large cooked beetroot, whole, peeled
  • 2 red onions
  • 2 tbsp. olive oil
  • 4 tbsp. balsamic vinegar
  • Small bunch mint leaves
  • Salt and black pepper
  • 250g halloumi


  1. Cut the carrots and parsnips into sticks and put the beetroot and onion into wedges.

  2. Toss the carrots, parsnips and red onions in oil and a pinch of salt and pepper. Arrange in a roasting tin and roast at 200C for 15 minutes. Stir, then add the beetroot and half the balsamic. Toss, then roast for a further 15-25 minutes or until the veggies are tender.

  3. Chop the mint as finely as you possibly can. Mix with the balsamic and a drop of water or oil to loosen. Toss the veggies with half the sauce and leave to sit.

  4. Meanwhile heat a griddle pan over a medium heat. Slice the halloumi. Griddle on either side for 1-2 minutes or until golden, then arrange on top of the salad with the rest of the minty sauce drizzled over the top.

No mint? Use parsley instead, omit the balsamic and use lemon juice and white wine vinegar instead. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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