Grilled halloumi salad recipe

Grilled halloumi salad recipe

62 ratings

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. To make the salad even more vibrant, look out for mixed colour baby tomatoes. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 510 calories / serving

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

Each serving contains

  • Energy

    2115kj
    510kcal
    26%
  • Fat

    42g 60%
  • Saturates

    16g 78%
  • Sugars

    5g 5%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 13.8g Protein 19.2g Fibre 2.7g

Method

  1. Preheat 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.
  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 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.
  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 mins each side or until golden and charred.
  4. Toss 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.

Tip: The croutons can be made ahead, cooled completely and then stored in an airtight container for up to 24 hrs.

To make the salad vegetarian, swap the Parmesan for a vegetarian hard cheese.

See more Vegetarian recipes

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