3tablespoonsold-fashioned mustard(also known as whole grain mustard)
pepper to taste
1packagehalloumi cheese(about 9 ounces)
2bell peppers(vary the colors for a prettier salad)
20cherry tomatoes(vary the colors for a prettier salad)
Preheat the oven to 400 degrees F.
In a small bowl, combine the olive oil, balsamic vinegar, mustard, and pepper.
½ cup olive oil, 3 tablespoons old-fashioned mustard, pepper to taste, 2 tablespoons balsamic vinegar
Slice the cheese into panels about ¼ inch thick.
1 package halloumi cheese
Cut the zucchini, peppers, and onion into slices about ¼ inch thick.
2 small zucchinis, 2 bell peppers, 1 red onion
Place the cheese and vegetables into a bowl and add the dressing. Toss gently to coat.
Place the cheese and vegetables on a baking sheet lined with parchment paper, and bake for 8 minutes.
Then turn the oven to broil and cook for another 2 to 3 minutes, watching closely to prevent burning.
Serve by dividing the cheese and vegetables over the plates, alternating the layers of cheese and vegetables as desired. Slice the cherry tomatoes in half and add them to the plates. Drizzle with additional balsamic vinegar if desired.
20 cherry tomatoes
Different brands of cheese can have different levels of saltiness. If your cheese is a little too salty, place it in cold water for an hour or two. Be sure to squeeze all the water out of the cheese before cooking it.
Optional serving suggestion - serve over a bed of arugula or spring mix greens for a pretty presentation and more of a traditional salad dish.
Keep your leftovers in an airtight container in the fridge, and when it comes time to reheat, you can use the microwave or a frying pan or air fryer.