Roasted Vegetable & Halloumi Salad with Blood Orange Agrumato Vinaigrette
Recipe by Helen Mouneimne from @thegreekvegetarian
1 large zucchini
3 large carrots
1/4 butternut pumpkin
1 punnet cherry tomatoes
1 large corn ear
1 red onion
1 clove garlic
250g Halloumi Cheese
200g mixed leaves (baby spinach and wild rocket)
2 tblsp. Balsamic glaze
2 tblsp. G-Fresh Mediterranean spice mix
2 tblsp. Pendleton Estate Pistachio Dukkah
Freshly chopped mint
Salt & Pepper
Pre-heat oven to 180 degrees fan and line a baking tray with parchment paper.
Chop the zucchini, carrots and pumpkin into medium sized cubes and place on the baking tray. Follow this by roughly chopping the onion and garlic. Leave the cherry tomatoes whole and place them onto the baking tray.
Coat the vegetables with Pendleton Olive Estate Olive Oil and G-Fresh Mediterranean mix then place in the oven on the middle shelf until lightly roasted (approximately 25-30 minutes)
Cook the corn ear in a microwave safe container along with 1/4 cup of water on medium in the microwave for 8 minutes. Set aside to cool once cooked.
Prepare the vinaigrette dressing by combining the Pendleton Olive Estate Orange Agrumato, Balsamic glaze and 3 tablespoons of water. Mix well with a whisk, taste and season with salt and pepper.
Slice the Halloumi into thick slices and grill using a lightly oiled griddle pan. When the halloumi is cooked, remove from pan and squeeze half a lemon over it and put aside ready for assembly. Use the griddle to then char the cooked corn. Remove when charred and cut the corn away from the husk using a sharp knife.
Place the mixed salad on a large platter and assemble by: Adding the roasted vegetables and corn on top of the salad leaves, dot the halloumi around the vegetables then drizzle with the vinaigrette. Sprinkle with Pendleton Estate Pistachio Dukkah and garnish with fresh mint.
Serves 3-4 people.