Halloumi Chopped Salad

Preheat oven to 425 F. Halve bell peppers lengthwise, removing stem, flesh, and seeds. Dice the russet potato. Add bell peppers and potatoes to a baking sheet. Toss the potatoes in a few drizzles of olive oil and some onion salt (or onion powder and salt). Bake for 25-30 minutes until peppers are soft and just starting to char and potatoes are golden and crispy. Once peppers have cooled, cut them into thin slices or dice them smaller if desired.

Prepare the halloumi by heating up 1 tbsp olive oil in a large skillet on medium heat. Add the halloumi, cut into 1-inch slices, and fry for 3-5 minutes until golden brown. Flip, and fry for another 2-3 minutes until the second side is golden as well. Set aside to let cool, then chop into bite-sized pieces.

Prepare the dressing by adding finely chopped garlic, Dijon mustard, honey, red wine vinegar, 3 tbsp olive oil, oregano, and 1/4 tsp salt to a small bowl or jar and whisking together with a fork until smooth.

In a large bowl, combine the roasted peppers, roasted potatoes, chopped halloumi, rinsed and drained chickpeas, sliced pepperoncini, chopped Persian cucumbers, and thinly sliced red onion. Add the dressing and toss everything together. Taste, and season with additional salt and pepper, if desired. Serve and enjoy!