The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi & Za'atar Veg Salad with Pickled Onion & Pesto Dressing
Bring the sunshine to your plates with this vibrant summer salad. Starring tangy halloumi, pan fried till golden - and paired with roasted sweet potatoes and peppers, coated in fragrant za'atar and roasted to perfection. Garnish with dollops of creamy pesto, tangy pickled onion and crunchy pumpkin seeds for the perfect bite. It’s summer on a plate.
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 20g rocket
- 2 tsp pumpkin seeds
- 110g baby tomatoes
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lemon
- 1 pepper
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 onion
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 sweet potato
- 80g mixed salad leaves
Nutritional Information
Calories: 620
Protein: 24g
Carbs: 58g
Fat: 34g
Ingredients
- 110g baby tomatoes (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 onion (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lemon (use half)
- 1 pepper (use half)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 sweet potato (use half)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 2 tsp pumpkin seeds (use half)
- 80g mixed salad leaves (use half)
- 20g rocket (use half)
Nutritional Information
Calories: 675
Protein: 24g
Carbs: 60g
Fat: 40g
Halloumi & Za'atar Veg Salad with Pickled Onion & Pesto Dressing
Bring the sunshine to your plates with this vibrant summer salad. Starring tangy halloumi, pan fried till golden - and paired with roasted sweet potatoes and peppers, coated in fragrant za'atar and roasted to perfection. Garnish with dollops of creamy pesto, tangy pickled onion and crunchy pumpkin seeds for the perfect bite. It’s summer on a plate.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large non-stick frying pan, a large bowl, a medium bowl & a grater
Roast the veg
- Dice the sweet potato into 2cm chunks. Thinly slice the pepper. Cut half the onion into 4 wedges
- Place the prepped veg onto the lined baking tray. Drizzle with 1 tsp oil, sprinkle with the za'atar, season with salt and pepper, and toss to coat
- Roast for 25-30 mins, until soft and golden
Pickle the onion & marinate the halloumi
- Meanwhile, thinly slice the remaining onion. Zest and halve the lemon
- In the large bowl, add the sliced onion, the juice from half the lemon and a pinch of salt. Leave to pickle
- Cut the half pack of halloumi into 3cm cubes, then add to the small bowl, along with the lemon zest and a squeeze of lemon juice. Set aside to marinate
Finish the prep & make the pesto
- Halve the tomatoes. Finely chop the pumpkin seeds and half the rocket
- In the medium bowl, combine the pesto with the chopped rocket and pumpkin seeds. Season with salt
Fry the halloumi
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 5-6 mins, until golden on all sides
Assemble & plate up
- To the pickled onion bowl, add the halloumi, tomatoes, salad leaves, remaining rocket, the roasted veg and the maple mustard dressing. Season with salt and pepper, then toss to combine
- Share the salad between bowls. Top with dollops of pesto
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