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Home Warme salade met geschroeide halloumi en geroosterde groenten

Vegetarian Quick Warm Salad Bistro Mediterranean Gluten-free

A warm salad doesn't have to be boring. Seared halloumi with a golden-brown crust, roasted bell pepper and zucchini, and a quick lemon-honey dressing on top. This dish looks like a true bistro meal, but you make it at home. For that perfect charred edge you preferably use a good frying pan without non-stick coating, because that gives halloumi exactly the browning you want. Ready in less than thirty minutes and still delicious when served lukewarm.

x_ckl_recipe_markerWarm salad with seared halloumi and roasted vegetables Juicy halloumi with a crispy crust, soft roasted vegetables and a bright dressing. This is the warm salad you'll want to make again and again. How to make a warm salad with seared halloumi and roasted vegetables? Main course Mediterranean 2 servings 10 min 20 min 30 min

Preheat the oven to 200°C (top and bottom heat). Cut the bell pepper into wide strips and the zucchini into slices about 1 cm thick. Place them on a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and roast for 20 minutes in the oven until tender and lightly colored at the edges.
Meanwhile make the dressing. Mix 2 tablespoons of olive oil with 1 tablespoon lemon juice, 1 teaspoon honey and a pinch of chili flakes. Stir well and taste to see if you want to add more salt or extra lemon.
Slice the halloumi into 1 cm thick slices and pat them dry with paper towels. A dry surface gives the best sear color.
Heat the frying pan over high heat without adding extra fat. Place the halloumi slices in the dry pan once it's very hot. Sear them 2 minutes per side without touching them. You want a deep, golden-brown crust. Then remove them from the heat.
Divide the arugula over two plates. Top with the roasted vegetables and finish with the seared halloumi. Drizzle the dressing over and sprinkle with the toasted pine nuts.
Serve immediately or lukewarm. Optionally add some fresh mint leaves for a refreshing finishing touch.

Vegetarian Quick Warm Salad Bistro Mediterranean Gluten-free 250 g halloumi, in 1 cm slices 1 red bell pepper 1 zucchini 60 g arugula 2 tbsp olive oil (for the vegetables) 2 tbsp olive oil (for the dressing) 1 tbsp lemon juice 1 tsp honey a pinch of chili flakes 2 tbsp pine nuts, toasted Fresh mint leaves (optional) Salt and pepper to taste Frying pan Baking sheet Oven Cutting board Sharp knife Paper towels Small bowl (for dressing) Frying pan without Non-stick coating frying-pan-without-non-stick-coating Baking trays baking-sheets Salad bowls salad-bowl Small Bowls small-bowls Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 24 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Courgetti with Avocado-Pesto and Burrata foodies-courgetti-met-avocado-pesto-en-burrata Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Mushroom-halloumi wrap with spicy yogurt sauce foodies-champignon-halloumi-wrap-met-pittige-yoghurtsaus Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta

Recipe

Warm salad with seared halloumi and roasted vegetables

Juicy halloumi with a crispy crust, soft roasted vegetables and a bright dressing. This is the warm salad you'll want to make again and again.

Course	Main course
Kitchen	Mediterranean
Servings	2 servings

Preparation time

Preparation time	10 min
Time in oven	20 min
Total	30 min

Equipment

Frying pan
Baking sheet
Oven
Cutting board
Sharp knife
Paper towels
Small bowl (for dressing)

Ingredients

250 g halloumi, in 1 cm slices
1 red bell pepper
1 zucchini
60 g arugula
2 tbsp olive oil (for the vegetables)
2 tbsp olive oil (for the dressing)
1 tbsp lemon juice
1 tsp honey
a pinch of chili flakes
2 tbsp pine nuts, toasted
Fresh mint leaves (optional)
Salt and pepper to taste

How to make a warm salad with seared halloumi and roasted vegetables?

Preheat the oven to 200°C (top and bottom heat). Cut the bell pepper into wide strips and the zucchini into slices about 1 cm thick. Place them on a baking sheet, drizzle with olive oil, add a pinch of salt and pepper, and roast for 20 minutes in the oven until tender and lightly colored at the edges.
Meanwhile make the dressing. Mix 2 tablespoons of olive oil with 1 tablespoon lemon juice, 1 teaspoon honey and a pinch of chili flakes. Stir well and taste to see if you want to add more salt or extra lemon.
Slice the halloumi into 1 cm thick slices and pat them dry with paper towels. A dry surface gives the best sear color.
Heat the frying pan over high heat without adding extra fat. Place the halloumi slices in the dry pan once it's very hot. Sear them 2 minutes per side without touching them. You want a deep, golden-brown crust. Then remove them from the heat.
Divide the arugula over two plates. Top with the roasted vegetables and finish with the seared halloumi. Drizzle the dressing over and sprinkle with the toasted pine nuts.
Serve immediately or lukewarm. Optionally add some fresh mint leaves for a refreshing finishing touch.

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The trick with this recipe is a properly hot pan and the courage to leave the halloumi alone. Don't move it, don't press it. Just wait and you'll see that beautiful brown crust form by itself. A pan made of good material with an even base helps a lot, because it distributes heat evenly and keeps the temperature stable.

This recipe also works well if you replace the halloumi with firm tofu or thinly sliced chicken breast. Serve with some warm flatbread for a more complete meal. Want to cook like this more often? A good frying pan is the investment that pays off every day.