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Roasted veg and halloumi salad

Roasted veg and halloumi salad

This warm salad is packed full of British veg and topped with halloumi for a delicious lunch everyone will enjoy

  • Feeds 2Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1441kj 345kcal
  • Fat
    Med 29%
  • Saturates
    High 35%
  • Sugar
    Med 29%
  • Salt
    Low 29%

% of adult’s reference intake | Carbohydrates per serving : 30g


  • 200g Co-op British carrots, chopped
  • 200g Co-op British parsnips, chopped
  • 1 red onion, cut into wedges
  • 1 clove garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp Co-op olive oil
  • 60g Co-op halloumi, thinly sliced
  • 1 orange, segmented
  • 1 tbsp parsley, chopped


  1. Preheat the oven to 200℃/fan 180℃/Gas 6 and line a baking tray with greaseproof paper
  2. Toss the veg, garlic and chilli in 1 1/2 tbsp of the oil, then roast for 30 mins, turning halfway through
  3. Meanwhile, heat a nonstick pan, brush the halloumi with the rest of the oil and fry for 1 minute on each side
  4. Arrange the veg in a serving dish, top with the orange and halloumi, and serve sprinkled with the parsley.