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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.
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.
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.
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.