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1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
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2. Cut the zucchini, bell peppers, eggplant, and red onion into bite-size chunks, and place them on the prepared baking sheet with the cherry tomatoes.
2 piece zucchini,
1 piece red bell pepper,
1 piece yellow bell pepper,
1 piece eggplant,
0.2 piece red onion,
12 piece cherry tomatoes
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3. Drizzle the vegetables with some of the olive oil, then sprinkle with part of the salt, part of the black pepper, the ground cumin, the smoked paprika, and the crushed red pepper flakes, and toss well to coat in an even layer.
0.5 tsp ground cumin,
0.5 tsp smoked paprika,
1.2 tsp salt,
0.8 tsp black pepper,
4 tbsp extra-virgin olive oil,
0.5 tsp crushed red pepper flakes
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4. Roast the vegetables for 25 to 30 minutes, tossing once halfway through, until tender and caramelized at the edges, then set aside.
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5. Finely chop the fresh parsley and fresh mint, and mince the garlic, then place them in a small bowl or jar.
0.5 cup fresh parsley,
0.2 cup fresh mint,
2 clove garlic
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6. Zest and juice the lemon into the bowl, then add some of the olive oil, the dijon mustard, the honey, a pinch of salt, some black pepper, and a pinch of crushed red pepper flakes if you want a spicier dressing, and whisk until emulsified and vibrant.
1.2 tsp salt,
0.8 tsp black pepper,
4 tbsp extra-virgin olive oil,
1 piece lemon,
1 tsp dijon mustard,
1 tsp honey,
0.5 tsp crushed red pepper flakes
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7. Stir the dried oregano into the dressing, taste, and adjust seasoning with more salt or pepper if needed.
1 tsp dried oregano
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8. In a large bowl, combine the baby spinach and arugula, then drizzle lightly with a spoonful of the lemon herb dressing and toss to coat.
4 cup baby spinach,
2 cup arugula
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9. Pat the halloumi dry with paper towels and slice it into thick slabs.
250 g halloumi cheese
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10. Heat a nonstick or cast-iron skillet over medium heat and add a little olive oil; when hot, lay in the halloumi slices in a single layer.
250 g halloumi cheese,
4 tbsp extra-virgin olive oil
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11. Cook the halloumi for 2 to 3 minutes per side until deeply golden and crisp on the outside, then transfer the slices to a plate and season lightly with a pinch of black pepper.
0.8 tsp black pepper,
250 g halloumi cheese
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12. Divide the dressed greens among serving bowls, top with generous portions of the roasted vegetables, then arrange the seared halloumi on top and spoon more lemon herb dressing over each bowl just before serving.
