Warm Winter Vegetable Salad With Halloumi

Ingredients for Warm Winter Vegetable Salad With Halloumi

• 5 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves, finely chopped

• 1 1/2 teaspoons kosher salt

• 1 teaspoon Aleppo-style pepper

• 1/2 small head of red cabbage (about 275g ), cut into 1" pieces

• 1 medium red onion, cut into 8 wedges through root end

• 675g winter squash, preferably delicata, halved, seeds removed, sliced crosswise 1/2" thick

• 1 large pita bread, split into 2 layers, cut or torn into 1 1/2"–2" pieces

• 230g Halloumi cheese, cut into 1" pieces

• 2 tablespoons apple cider vinegar

• 1 1/2 teaspoons ground sumac

• Mint springs (for serving)

Preheat oven to 218°C. Coat a rimmed baking sheet with 1 tablespoon oil. Mix garlic, salt, Aleppo-style pepper, and 3 tablespoons oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes.

Toss pita, Halloumi, and remaining 1 tablespoon oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.