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Grilled halloumi salad recipe

Grilled halloumi salad recipe

255 ratings

Created by The Tesco Real Food team

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
  • Vegetarian

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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