Panzanella Salad with Halloumi
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 225 g (1 block) low fat halloumi, thinly sliced into squares ((£1.75))
- 2 stale ciabatta rolls (around 180g), sliced into large cubes ( (£0.69))
- 1 cucumber, sliced into half moons ((£0.43))
- ½ red onion, thinly sliced ((£0.58/3)=(£0.20))
- 500 g cherry tomatoes, sliced in half ((£0.48x2)=(£0.98))
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp + 2 tbsp rapeseed oil
Method
- In a non-stick frying pan, start by frying the halloumi in rapeseed oil (1 tsp to start) until golden brown on both sides. Set aside.
- To the same pan, add the ciabatta chunks along with a coating of rapeseed oil (2 tbsp). Fry on a medium heat until golden brown and crispy. Set aside to cool with the halloumi.
- Mix the sliced cucumber, red onion and cherry tomatoes in a large bowl with red wine vinegar and extra-virgin olive oil. To that, add the crispy bread chunks and halloumi. Season with salt and pepper and enjoy!