Preheat oven to 200C, combine onion, sweet potato, capsicum, zucchini and garlic cloves or bulbils in a large baking dish.
Drizzle with 1½ tbsp of oil, ghee or butter and season well with salt and pepper or Herbamare mix. Toss vegetables to coat well and roast for 30 minutes.
Add tomatoes to baking dish and roast for a further 15 minutes until vegetables are all tender.
While tomatoes are baking, sprinkle haloumi with chopped mint and chilli. Heat remaining oil or ghee in a large fry-pan and add haloumi, cooking for 1-2 minutes until golden. Divide extra mint and salad leaves between serving plates then top with roasted vegetables and haloumi then dress with lemon juice.
Recipe by @OmNomAlly at https://omnomally.com/2013/04/29/mint-chilli-haloumi-roast-vegetable-salad/