Roasted Vegetable Salad with Halloumi & Smoked Chilli Dressing (V)

Pre-heat your oven to 200C / 180C Fan / 400F / Gas Mark 6.

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. Finally slice your block of halloumi roughly into 2cm cubes. Add everything (except the rocket leaves) to the tray and drizzle over the dressing. Toss together until everything is coated.

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.

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 limp and soggy.