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Up-close view of two plates of Salad with Roasted Vegetables and Halloumi Cheese next to a cup of pesto on a wooden surface.

Salad with Roasted Vegetables and Halloumi Cheese

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  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls
  • Category: Dinner; Lunch


Salad with Roasted Vegetables and Halloumi Cheese is a flavourful one-pan meal from The Ultimate One-Pan Oven Cookbook. It’s loaded with spinach, roasted tomatoes, eggplant, red pepper, onion and garlic! It’s also served with a side of halloumi cheese and parsley pesto for added taste and texture!


For the salad:

  • 3 Roma tomatoes, halved and seeded
  • 2 small eggplants, cut into thick slices
  • 1 large red pepper, halved and seeded
  • 1 small red onion, peeled and sliced lengthwise
  • 1 head garlic, peeled and separated into cloves
  • 2 tbsp extra virgin olive oil
  • 1235 g pack of halloumi cheese, cut into 68 slices
  • 4 cups spinach (or mix of greens)

For the pesto:

  • 1 cup fresh parsley, chopped and stems mostly removed
  • 1/2 cup raw walnuts
  • 3 tbsp extra virgin olive oil
  • 2 tbsp water
  • 1/4 tsp kosher salt
  • Juice from half a lemon


  1. Pre-heat the oven to 400F and line a baking sheet with parchment paper.
  2. Arrange the tomatoes, eggplants, red pepper, red onion and garlic on the baking sheet and brush with the extra virgin olive oil. Bake for 25-30 minutes. (Bake for 5-10 minutes longer if you prefer your veggies less firm).
  3. Once the vegetables are roasted, carefully move them around on the pan to make room for the halloumi slices. Return to the oven and bake for another 5 minutes and then turn on broil for 2-3 minutes. Keep an eye on the veggies and halloumi as they will burn quickly under the broiler. (See note on cooking halloumi).
  4. While the vegetables are roasting, make the pesto. Add all the ingredients to a small processor and process on high until just combined. This will create a chunky pesto. If you like your pesto smoother, blend a little longer.
  5. Once the vegetables and halloumi are cooked, remove from the oven. Carefully slice the tomatoes and pepper lengthwise.
  6. Add the spinach (or greens) to two bowls or plates, and divide the roasted vegetables amongst the two plates. Add on a few slices of halloumi and serve with pesto.
  7. Store any leftovers in an airtight container in the fridge and enjoy within 2-3 days.


If you don’t have enough room on your sheet pan or want your halloumi cheese extra crispy, you can fry it in a frying pan. Just cook on medium heat until both sides of the cheese slices are browned and crispy (about 5-6 minutes).