Grilled halloumi salad

summer salad Sep 1, 2021

  • 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

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Using a large baking dish, tear the sourdough bread into bite-size pieces.
  3. Drizzle 2 tbsp oil over the grated Parmesan and toss to combine.
  4. Toss everything together until it's evenly covered, then bake for 7-8 minutes, or until brown and crisp.
  5. In a separate skillet, combine all the dressing ingredients, except the cherry tomatoes and basil, and heat over medium heat.
  6. Add the cherry tomatoes after 1 minute of stirring.
  7. Allow for 2-3 minutes of softening in the dressing, then take from the heat and toss in the basil.
  8. Over high heat, heat a large griddle pan.
  9. Drizzle the remaining 1 tbsp oil over the halloumi slices and arrange in a single layer in the pan.
  10. Cook for 2 minutes per side, or until golden and burnt on both sides.
  11. In a large serving dish, combine the watercress salad, sugar snap peas, and avocado.
  12. Add the sourdough croutons and halloumi on the top.
  13. 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.

Tags

Master Chef

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