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Haloumi + Roasted Veggie Salad with Dukka + Roasted Garlic Aioli

It was such a beautiful winter's day, that the two of us wanted to sit outside in the sun and enjoy a meal together to plan some more recipes. We hadn't gone shopping yet, so we did a own little bit of fridge foraging and raided our little veggie patch and came up with this super easy, and impressive salad.


40 hr Cooking Time, Serves 2-4

  • 1 medium sweet potato

  • 1 carrot

  • 1 beetroot

  • 1 red onion

  • 1 tbsp olive oil

  • Pinch salt

  • 1 tsp sweet paprika

  • 3 garlic cloves

  • 180g haloumi

  • 1/4 cup mayonnaise

  • 1 tsp wholegrain mustard

  • 400g mixed salad leaves (we used baby spinach, rocket and nasturtium leaves)

  • 2 tbsp dukka

  • 1 sprig fresh mint


  1. Preheat oven to 200°C.

  2. Peel and cut the sweet potato, carrot and beetroot into 1cm cubes. Peel and slice the onion. Place all vegetables on a lined baking tray, drizzle with olive oil, salt and paprika. Toss and bake for 30mins.

  3. After 20 mins, toss again and add the whole peeled garlic cloves in one corner. Continue cooking for another 10 mins.

  4. Slice haloumi and in a fry pan cook over medium high heat for about 5mins, flipping halfway through.

  5. To make the dressing mix mayonnaise, mustard and finely chopped roasted garlic.

  6. Place veggies and haloumi on a bed of salad greens, top with mint, mayonnaise and dukka.

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