Roasted veggies and haloumi salad

Serves 4 EASY 30 mins

Preheat the oven to 230˚C. Place 2 x 240g roasting vine tomatoes and 2 red onions, peeled and sliced into wedges, on a baking sheet. Toss with a little olive oil, Balsamic vinegar, and season with salt and black pepper, to taste. Place in the preheated oven to roast, 20 minutes. Meanwhile, in a saucepan placed over high heat, pour 2 tbsp olive oil and fry 320g sliced haloumi until lightly browned on all sides, 1 – 2 minutes. To assemble, arrange the roasted vine tomatoes and onion wedges on 4 plates, then top with the haloumi. Scatter a few mint leaves on top, adjust the seasoning, if desired, and serve.

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart