Roasted Summer Vegetable Salad with Halloumi & Smoked Chilli Dressing

Main courseServes 4

The warmer weather calls for fresh summer salads and this seasonal vegetable and halloumi recipe from the team at Thixendale based Charlie & Ivy is ideal. Pairing their Smoked Chilli Dressing with delicious halloumi and home grown veg, this dish makes a perfect weekend lunch served with crusty bread and a glass of something cold and sparkling in the garden! For more recipe inspiration and to buy their award-winning range online visit


1 red pepper

1 yellow pepper

2 small red onions

1 small courgette

250g cherry tomatoes

225g (1pkt) halloumi cheese

70g rocket leaves

30ml Smoked Chilli Dressing (or Mango & Chilli Dressing as a sweeter alternative)



  1. Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6.
  2. De-seed and slice your peppers into roughly 2cm pieces and add to a large roasting tray. Halve your courgette then slice into similar sized chunks, add to the tray. Peel and quarter your onions, breaking them up a little as you add them to the tray. Add half your tomatoes whole and halve the remainder. Slice your block of halloumi roughly into 2cm cubes. Add everything to the tray and drizzle over the dressing, then toss together until everything is coated.
  3. Bake in the centre of the pre-heated oven for around 30 mins. Remove from the oven and allow to cool for a further 5 mins. At this point you can choose to serve warm, or equally you can store the cooked veg in the fridge for up to 24 hours and serve cold.
  4. To serve, simply remove from the pan into a large serving dish and toss through with the rocket. Make sure all the juices and dressing from the baking tray transfer into your serving dish too. Only add the rocket as you are about to serve, otherwise it can get soggy. Enjoy!