Grilled halloumi salad
This easy to make halloumi salad is the perfect accompaniment to a BBQ platter - but it's good enough to serve on its own!
Published:
A grilled halloumi salad is the perfect accompaniment to sultry late summer evenings. Wow your guests with the colours and flavours – and all you need to cook are the croutons!
Recipe courtesy of realfoodtesco.com
Ingredients
For the salad
- sourdough bread 75g
- Olive oil 3 tbsp
- vegetarian hard cheese 1 tbsp, finely grated
- Halloumi 250g, thickly slices
- Watercress, spinach and rocket salad 80g bag
- sugar snap peas 100g, halved lengthways
For the dressing
- Olive oil 3 tbsp
- sundried tomatoes 40g, drained and chopped
- Lemon juice 1 tbsp
- half a red chilli deseeded and finely chopped
- Cherry tomatoes 200g, halved
- Fresh basil one handful, finely chopped
Method
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Step 1
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Roughly tear the sourdough bread into bite-sized pieces and spread out on a large baking tray. Drizzle with 2 tbsp olive oil and sprinkle over the grated vegetarian hard cheese. Toss together until evenly coated, then bake for 7-8 minutes or until crisp and golden.
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Step 2
Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 minute, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 minutes, then remove from the heat and stir through the basil.
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Step 3
Heat a large griddle pan over a high heat. Drizzle the halloumi slices with the remaining 1 tbsp oil and add to the pan in a single layer. Cook for 2 minutes on each side or until golden and charred.
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Step 4
Toss together the watercress salad, sugar snap peas and avocado in a large serving dish. Top with the sourdough croutons and halloumi. Pour over the warm tomato and chilli dressing to serve.