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Roasted Vegetables & Halloumi Salad – Ostomy-Friendly Recipe

Salads aren’t entirely off the menu for you, and this dish can be left to cool and enjoyed on warmer weather days. You may like to barbecue the halloumi or use cheeses like paneer or mozzarella as a tasty lower salt substitute.

Depending on your taste preferences, you can swap the vegetables to other lower fibre options like courgette, aubergine, and bell peppers. Feel free to adjust the types of herbs and the amounts you use too. The beetroot may turn your stool a little red, but please know this is normal.

  • Serves: 4
  • Time to prep: 30 minutes
  • Time to cook: 10 minutes

Ingredients

For the vegetables

  • 4 cooked beetroots
  • 1⁄2 butternut squash
  • 1 head of broccoli
  • 1 sprig thyme
  • 1 sprig oregano
  • Olive oil
  • Salt/Pepper to your liking

For the dressing

  • 50g parmesan
  • 1 bunch basil
  • 1tbsp honey
  • 1 lemon
  • 1 garlic clove
  • 200ml olive oil

To complement

  • 2 halloumi blocks
  • 1 avocado
  • 1tsp zaatar spice mix
  • 1⁄2tsp sumac
  • Olive oil
  • Salt/Pepper to your liking

Method

  1. Pre-heat the oven to 180 ̊C (fan).
  2. Peel and deseed the butternut squash and then cut into 2cm cubes; remove the flower form the head of the broccoli and make little florets; cut the beetroot into wedges, then place into a bowl.
  3. Chop the leaves of the thyme and oregano, sprinkle onto the vegetables, add salt, pepper and olive oil then toss.
  4. Place the butternut squash and beetroot on a baking tray in the oven for 20 minutes.
  5. Add the broccoli florets and roast for another 10 – 15 minutes or until the butternut squash is soft.
  6. Grate the parmesan, zest and juice the lemon, then place all the ingredients for the dressing into a blender and pulse until smooth.
  7. Slice the halloumi and drizzle a little oil over. Heat your griddled pan and place the halloumi over a high heat, a few minutes on each side or until browned.
  8. Cut the avocado in half, remove the stone and the skin, then cut into little cubes.
  9. Place the butternut squash, beetroot, broccoli, and avocado into a bowl and sprinkle the zaatar, sumac, olive oil and a little seasoning.
  10. Place the vegetable mix into a bowl, place the warm halloumi over and dress with the pesto dressing.