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Grilled halloumi salad
5.0 (251 reviews)
Grilled halloumi cheese and crisp, Parmesan croutons make this vibrant salad feel hearty and substantial. Served with a delicious warm tomato and chilli dressing, this salad is packed full of flavour too.
Total Time25
Servings4
510
Caloriesper servingNutrition Information
510
Calories
42 grams fat
Fat
13.8 grams carbohydrate
Carbs
19.2 grams protein
Protein
2.7 grams fibre
Fiber
5 grams sugar
Sugar
Ingredients
- 75g sourdough bread
- 3 tbsp olive oil
- 1 tbsp Parmesan or vegetarian hard cheese, finely grated
- 250g halloumi, thickly sliced
- 80g watercress, spinach and rocket salad
- 100g sugarsnap peas, halved lengthways
- 1 avocado, sliced
For the tomato and chilli dressing
- 3 tbsp olive oil
- 40g sundried tomatoes, chopped
- 1 tbsp lemon juice
- ½ red chilli, deseeded and finely chopped
- 200g cherry tomatoes (mixed colours if available), halved
- handful fresh basil, finely chopped
Instructions
- 1Preheat the oven to gas 6, 200°C, fan 180°C. Roughly tear the sourdough bread into bitesize pieces and spread out on a large baking tray. Drizzle with 2 tbsp of the oil and sprinkle over the grated Parmesan. Toss together until evenly coated, then bake for 7-8 mins or until crisp and golden.
- 2Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 min, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 mins, then remove from the heat and stir through the basil.
- 3Heat 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 mins each side or until golden and charred.
- 4Toss together the watercress salad, sugarsnap 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.