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


For the salad

  • 75g sourdough bread
  • 3tbsp Olive oil
  • 1tbsp vegetarian hard cheese finely grated
  • 250g Halloumi thickly slices
  • 80g bag of watercress, spinach and rocket salad
  • 100g sugar snap peas halved lengthways

For the dressing

  • 3tbsp Mixed Manzanilla and black Hojiblanca olives 4 tbsp extra virgin olive oil to drizzle 4 x 200g hake fillets
  • 40g sundried tomatoes drained and chopped
  • 1tbsp Lemon juice
  • half a red chilli deseeded and finely chopped
  • 200g Cherry tomatoes halved
  • 1 handful of Fresh basil finely chopped


  • 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.

  • 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.

  • 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.

  • 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.