Roasted Winter Salad with Halloumi

This dish might have “winter” in the name, but its vibrant flavours and satisfying textures are absolutely perfect for this transitional season.

INGREDIENTS
2 tbsps Avocado Oil
2 Garlic (cloves, minced)
1 Delicata Squash (medium, seeds removed and sliced into rings)
3 cups Purple Cabbage (cut into 1″ pieces)
1 Red Onion (roughly chopped into large wedges)
Sea Salt & Black Pepper (to taste)
150 grams Halloumi (cut into large pieces)
1 tsp Ground Sumac
1 tbsp Lemon Juice
1/3 cup Mint Leaves (chopped)

DIRECTIONS
1. Preheat the oven to 220°C and line a baking sheet with parchment paper.
2. In a large bowl add the avocado oil, minced garlic, squash, cabbage, red onion, salt and pepper and toss to combine. Add to the baking sheet and roast for 20 to 25 minutes.
3. Remove the baking sheet and add the halloumi. Place back in the oven for an additional 15 minutes.
4. Drizzle the lemon juice on top. Divide between plates and top with mint leaves. Enjoy!

NOTES

LEFTOVERS
Refrigerate in an airtight container for up to three days.

DAIRY-FREE
Omit the halloumi.

NO MINT
Use parsley or basil.

NO SUMAC
Use another spice blend such as za’atar.