Panzanella Salad with Halloumi
Cheese and bread salad? Hell yes. This halloumi panzanella is fresh & vibrant, taking your salad game to the next level.
Servings: 4
Calories: 438kcal
Cost: £1.01
Equipment
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)
Cupboard Essentials
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp + 2 tbsp rapeseed oil
Instructions
- 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!
Notes
- Choose the right bread, choose stale bread, which absorbs the dressing and juices from the tomatoes. Use a rustic bread like ciabatta or sourdough, cut into cubes or torn into pieces.
- Fry the halloumi for a couple of minutes on each side until it develops a golden crust. Halloumi doesn't melt like other cheeses, so it holds its shape well when grilled.
- Use ripe cherry tomatoes as they will greatly impact the flavor of the salad.
- To prevent the bread from becoming too soggy, assemble the salad just before serving.
Nutrition
Calories: 438kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g