Chantal Lascaris is the author of the All Sorts Of series, including All Sorts of Tapas which I previously shared here. Living on a farm in Franschoek, growing her own produce has deepened her appreciation for fresh ingredients and the seasonality of food. That together with her desire to make salads the center of a meal rather than the side, inspired her latest cookbook – The Ultimate Salad Book, a cookbook she hopes to become the definitive collection of salads. The recipes range from classics (Greek Salad, Coleslaw) to Vegetarian (this cheesy roasted vegetable salad), three ingredient salads (a Kyoto salad of edamame, mango and chickpeas), protein rich salads (nutty apricot chicken salad) and even dessert salads (pina colada salad anyone?).


It’s a good cookbook for those that want to eat (or serve) more salads but want to step away from the usuals. The recipes are simple, easy to make and mostly have accessible and affordable ingredients.



I’m sharing her cheesy roasted vegetable salad recipe, which is my favorite in the cookbook. The vegetables are roasted with garlic and herbs for delicious flavor and served with haloumi, spinach, and olives. The dressing is an orange based one, which lends a citrus sweetness to the dish. I didn’t love the dressing and next time would pair it with a balsamic vinaigrette.


The Ultimate Salad Book by Chantal Lascaris is published by Penguin Random House and is available here.

The Ultimate Salad Book by Chantal Lascaris

Cheesy Roasted Vegetable Salad

Roasted vegetables served with spinach, olives and haloumi cheese. Topped with an orange based dressing. A recipe from The Ultimate Salad Book
Servings: 4 servings


  • 1 medium aubergine sliced lengthways about 1cm thick
  • 1 ½ cups diagonally sliced baby marrow
  • 2 cups quartered red pepper
  • 2 cups cubed butternut
  • ¼ cup olive oil
  • 2 cloves garlic crushed
  • ½ teaspoon dried rosemary
  • salt and pepper to taste
  • 300 grams haloumi cheese cut into 0.5cm slices
  • 2 cups baby spinach
  • ¼ cup pitted black olives


  • ¼ cup orange juice
  • ¼ cup olive oil
  • 2 teaspoon white vinegar
  • salt and pepper to taste


  • Preheat the oven to 180°C
  • Place the aubergine slices, baby marrow, red pepper and cubbed butternut on a baking tray.
  • whisk the olive oil, rosemary, salt and pepper together in a bowl. Pour over the vegetables and toss to combine. Roast for 20-30 minutes, until the vegetables are soft and starting to char. Remove and set aside.
  • In a non-stick (griddle) pan, cool the haloumi until grill marks appear.
  • Place the baby spinach leaves on a platter, arrange the vegetables on top, drape over the haloumi slices and scatter over the black olives.
  • Whisk the dressing ingredients and pour over the salad.

Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio





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