The thing about salads is that once the cold(ish) weather sets in I lose all interest in preparing or eating them. My body suddenly starts craving cooked comfort food. When the weather finally allows for lettuce to survive it’s fresh good looks for longer than an hour, then it’s suddenly not attractive to me anymore. Soups, roasted veg, gratins, those suddenly popping into my head and giving me heart eyes 😍
Luckily this dish falls under both categories and is a meal in itself, not just a boring side salad. The driving force behind its preparation was the impulsive purchase of the halloumi cheese, which was a first. I tend to do this, buy something without knowing what it’s culinary fate will be. I never used halloumi, and the idea of adding it to a salad came from an impromptu lunch I had with my husband some time before summer. So this dish will only bring good memories and positive vibes 🙂
As usual, like most of my recipes the ingredients are fairly simple and most you might already have at home. The ease of preparation is also beginner level, since I can only prepare easy-peasy salads. The reason for this is that I only started eating salads when I was in my 30’s. Yes, very embarrassing, but we’ll leave that story for another blog post. Preparation time depends on your oven, because it is the duration the veg takes to roast. The sweet potato, avocado and cheese, add the comfort-food factor to this dish, and saying i really enjoyed eating this warm salad is really an understatement! It is best eaten straight after preparing it, but if you’re keen on eating cooked veg which turned cold I’m sure you’ll enjoy this.
Warm Autumn Salad with Halloumi
- Red onion
- Yellow pepper
- Sweet potato
- Halloumi cheese
- Mixed greens
- Salt & Pepper
- Olive oil & vinegar
- Chop up all veg except avocado and lay on a sheet pan. I didnt put down the quantities because really it depends on how hungry you are
- Drizzle some olive oil and season with salt and pepper.
- Put in preheated oven at 180deg for 20-30 minutes until veg is slightly charred
- While they are cooking fry or grill the slab of haloumi and set aside on paper towel. Cut it in thick fingers
- The salad is best set up in individual plates instead of putting in one big bowl and sharing. Layer as follows:
- Lay a bed of greens (I used baby spinach and rucola)
- Add the roasted veg
- Drizzle with olive oil and balsamic vinegar
- Chop up avocado and add to the salad
- Top with the haloumi cheese and dig in!