Grilled halloumi salad
- Serves 4
- 15 mins to prepare and 10 mins to cook
- 510 calories/serving
- Vegetarian
Ingredients
- 75g sourdough bread
- 3 tbsp olive oil
- 80g watercress, spinach and rocket salad
- 250g halloumi, thickly sliced,
- 1 tbsp Parmesan or vegetarian hard cheese, finely grated
- 100g sugar snap peas, halved lengthways,
- 1 avocado, sliced
For the tomato and chilli dressing
- 3 tbsp olive oil
- ½ red chilli, deseeded and finely chopped
- 1 tbsp lemon juice
- 40g sundried tomatoes, chopped
- 200g cherry tomatoes (mixed colours if available), halved
- handful fresh basil, finely chopped
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Using a large baking dish, tear the sourdough bread into bite-size pieces.
- Drizzle 2 tbsp oil over the grated Parmesan and toss to combine.
- Toss everything together until it's evenly covered, then bake for 7-8 minutes, or until brown and crisp.
- In a separate skillet, combine all the dressing ingredients, except the cherry tomatoes and basil, and heat over medium heat.
- Add the cherry tomatoes after 1 minute of stirring.
- Allow for 2-3 minutes of softening in the dressing, then take from the heat and toss in the basil.
- Over high heat, heat a large griddle pan.
- Drizzle the remaining 1 tbsp oil over the halloumi slices and arrange in a single layer in the pan.
- Cook for 2 minutes per side, or until golden and burnt on both sides.
- In a large serving dish, combine the watercress salad, sugar snap peas, and avocado.
- Add the sourdough croutons and halloumi on the top.
- To serve, pour the warm tomato and chilli dressing over the top.
Tip: Croutons can be created ahead of time, allowed to cool completely before being kept in an airtight container for up to 24 hours.