Halloumi & Za'atar Vegetable Salad with Pickled Onion & Pesto Dressing

Serving size

1 person 2 people 4 people

Ingredients

2 onion
2 sweet potato
2 pepper
60g 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 za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 unwaxed lemon
250g halloumi (Milk)

(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
200g baby tomatoes
30g pumpkin seeds
40g rocket
2 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.)
80g mixed salad leaves

Allergens

Contains: Mustard, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	120Kcal	622Kcal
	501kJ	2604kJ
Fat	6.8g	35g
of which saturates	2.4g	13g
Carbohydrates	11g	56g
of which sugars	4.4g	23g
Protein	4.6g	24g
Salt	0.37g	1.9g
Fibre	1.9g	10g

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1/3 daily fibre 5 of 5 a day

Halloumi & Za'atar Vegetable Salad with Pickled Onion & Pesto Dressing

Prep time: 20 mins

Total time: 35 mins

Cuisine: European

Food group: Dairy

Bring the sunshine to your plates with this vibrant summer salad. Starring tangy halloumi, pan fried till golden - pair with vibrant roasted sweet potatoes, juicy tomatoes and sweet onions. Garnish with dollops of creamy pesto, tangy pickled onion and crunchy pumpkin seeds for the perfect bite. It’s summer on a plate.

Cooking Instructions

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.

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 small bowl & a grater

Roast the veg

Dice the sweet potatoes into 2cm chunks. Thinly slice the peppers. Cut 1 onion into 8 wedges
Place the prepped veg onto the lined baking tray. Drizzle with 2 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 & marinate

Meanwhile, thinly slice the other 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 halloumi into 3cm cubes, then add to the small bowl with the lemon zest and remaining lemon juice. Set aside to marinade

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 & build the salad

Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 5-6 mins, until golden on all sides
To the onion pickle bowl, add the halloumi, salad leaves, tomatoes, roast veg, maple mustard dressing. Add the remaining rocket, season with salt and pepper, then toss to combine