Halloumi and Roasted Vegetable Warm Salad with Za'atar Vinaigrette

Prep and Roast the Vegetables

1. Preheat your oven to 200°C (180°C fan).
2. On a large baking sheet, toss the zucchini, red bell pepper, yellow bell pepper, and red onion wedges with 2 tablespoons of the olive oil, salt, and black pepper.
3. Spread them out in a single layer and roast for 20-22 minutes, turning halfway through, until they are tender and show beautiful charred edges.

Whisk the Za'atar Vinaigrette

1. In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, the lemon juice, honey, and the za'atar spice blend until emulsified.
2. Taste and add a tiny pinch of salt if needed.

Pan-Sear the Halloumi

1. Heat the neutral cooking oil in a non-stick frying pan over medium-high heat.
2. Pat the halloumi slices dry with a paper towel.
3. Fry the slices for 1 to 2 minutes per side, without moving them, until a deeply golden, crispy crust forms on both sides. Remove from the heat immediately.

Assemble and Serve

1. Arrange the warm roasted vegetables on a serving platter.
2. Nestle the hot, crispy halloumi slices amongst the vegetables.
3. Spoon the za'atar vinaigrette generously over the entire dish.
4. Scatter the fresh mint leaves and pomegranate seeds over the top for a surprising burst of sweetness, color, and freshness.