Haloumi with olives and baked vegetables
Bake courgette, peppers and eggplant or whatever is in season in this very easy and nutricious salad, and add haloumi for a bit of bite.
1. Heat oven to 210 deg C. Cut all vegetables into large chunks. Place in an oven pan, drizzle with olive oil, season with salt and pepper and toss well.
2. Roast for 20 minutes then remove from the oven. Sprinkle over the garlic, then toss well. Scatter over the cubed haloumi (or swap for feta).
3. Return to the oven and roast for 20 minutes more until golden brown. Serve scattered with fresh herbs, such as parsley or basil.