Warm roasted vegetable, chickpea and haloumi salad

Step 1

Preheat the oven to 180°C. Place mushrooms, onion and pumpkin on a baking tray, drizzle with 1 1/2 tbs oil, sprinkle with oregano and season. Roast for 20 minutes. Add tomatoes to the tray and drizzle with 2 tsp oil, then return to the oven for a further 10-12 minutes until pumpkin is tender, mushrooms and onion are golden and tomatoes are softened. Cool slightly, then thickly slice mushrooms.

Step 2

For the dressing, whisk capers, lemon zest and juice, Dijon and remaining 1/4 cup (60ml) oil in a bowl. Toss dressing with roasted vegetables, chickpeas and parsley.

Step 3

Heat a frypan over medium heat and cook haloumi for 1 minute each side or until golden. Serve with salad and bread.