Grilled Halloumi and Roasted Vegetable Salad

A vegetarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 532 kcal, 26g protein, 19g carbs, 38g fat and 5g fibre per serving (approximate)
  • About 35 minutes, preparation and cooking
  • Estimated cost £2.55–£4.43 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 100g halloumi
  • 1 courgette
  • 1 red pepper
  • 2 generous handfuls mixed leaves (about 60g)
  • 1 tbsp olive oil
  • 1 tsp balsamic glaze

Method

  1. Cook the halloumi under a hot grill or on a hot griddle pan for 2-3 minutes per side, until golden. Rest briefly before slicing if needed.
  2. Heat the oven to 200°C (180°C fan). Cut courgette and red pepper into even pieces and roast for 25-30 minutes, until tender and lightly browned, then leave to cool slightly.
  3. Arrange halloumi, courgette, red pepper and mixed leaves in a bowl and finish with olive oil and balsamic glaze.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Milk, Sulphur dioxide and sulphites. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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