Best 3 Warm Winter Vegetable Salad With Halloumi Recipes

Warm Winter Vegetable Salad With Halloumi image

Provided by Deb Perelman

Yield 4 servings

Number Of Ingredients 12

5 Tbsp. extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
½ small head of red cabbage (about 10 oz.), cut into 1" pieces
1 medium red onion, cut into 8 wedges through root end
1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½" thick
1 large pita bread, split into 2 layers, cut or torn into 1½"-2" pieces
8 oz. Halloumi cheese, cut into 1" pieces
2 Tbsp. apple cider vinegar
1½ tsp. ground sumac
Mint springs (for serving)

Steps:

Preheat oven to 425°F. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25-30 minutes.
Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15-20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Chargrilled Vegetable and Haloumi Salad image

Provided by Jubes

Categories Peppers

Time 20m

Yield 4 chargrilled vege and haoumi salads, 4 serving(s)

Number Of Ingredients 8

2 large zucchini, cut into1cm-thick slices
2 red capsicums, cut into 2cm-wide strips (red bell peppers)
1 large eggplant, quartered lengthways, cut into 1cm-thick slices
2 red onions, cut into thin wedges
1/2 cup olive oil
1 tablespoon red wine vinegar
200 g halloumi cheese, cut into 8 slices
100 g baby spinach leaves

Steps:

Whisk together vinegar and 2 tablespoons of remaining oil. Set aside.
Combine the sliced zucchini, capsicum, eggplant and onion in a large bowl.
Add 1/4 cup of oil and toss to combine. Season with salt and pepper.
Preheat a chargrill pan on high heat.
Grill vegetables for 2 to 3 minutes each side or until tender and lightly charred. Remove to a plate and set aside.
Return pan to high heat. Brush haloumi slices with remaining oil. Grill haloumi for 1 to 2 minutes each side or until lightly charred.
Place vegetables, haloumi and spinach in a large bowl and pour over the reserved dressing. Toss to combine.
Divide salad between 4 serving plates. Season with salt and pepper to serve.

Warm Halloumi Salad With Chilli Dressing image

Provided by HappyBunny

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 ripe peaches, halved and stoned
250 g halloumi cheese
2 tablespoons peanut oil
3 red chicory or 3 white chicory, quartered lengthways
6 green onions, trimmed and cut diagonally into 2 cm lengths
1 cherry bomb chili peppers, deseeded and finely chopped or 1 standard red chile
1 (20 g) package fresh coriander, roughly chopped
5 tablespoons japanese rice vinegar
2 tablespoons clear honey

Steps:

Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
Cut each peach half into 5 wedges.
Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.