Name: Halloumi panzanella salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large red onion halved and finely sliced; 4 tbsp red wine vinegar; 800g ripe vine tomatoes cut into irregular chunks; 290g jar red and yellow roasted peppers drained and roughly chopped; 1 ciabatta loaf (about 270g), cut into 2cm chunks; 1 tbsp extra virgin olive oil; 250g block halloumi cut into 8 thick slices; small pack basil leaves picked

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Halloumi panzanella salad

Halloumi panzanella salad

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

plus standing

A star rating of 4.5 out of 5.4 ratingsRate

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Make a meal of this Italian classic with the addition of pan-fried halloumi and ready-roasted peppers for a 20-minute light lunch or supper

Vegetarian

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Complete the dish

Showing items 1 to 3 of 3

Herb & lemon pork chops

A star rating of 4.4 out of 5.15 ratings

Garlic & basil ciabatta

A star rating of 4.7 out of 5.64 ratings

Try this halloumi panzanella salad, then try our grilled peach panzanella, BBQ peach panzanella, avocado panzanella and halloumi panzanella salad. Next, try our creamy Tuscan chicken and BLT panzanella.

Ingredients

Nutrition

Units:

MetricUS

1 large red onion

halved and finely sliced
4 tbsp red wine vinegar
800g ripe vine tomatoes

cut into irregular chunks
290g jar red and yellow roasted peppers

drained and roughly chopped
1 ciabatta

loaf (about 270g), cut into 2cm chunks
1 tbsp extra virgin olive oil
250g block halloumi

cut into 8 thick slices
small pack basil

leaves picked

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Nutrition: per serving

kcal501
fat23g
saturates11g
carbs47g
sugars12g
fibre6g
protein24g
salt2.9g

Method

step 1

Put the red onion in a large bowl and mix with the vinegar and a pinch of salt. Leave to sit for 10 mins. Add the tomatoes, peppers, ciabatta and olive oil, and toss together. Leave to sit for 15 mins so that the bread absorbs all the juices.
step 2

Meanwhile, heat a non-stick frying pan over a medium heat and cook the halloumi for 3-4 mins each side until golden. Check the seasoning of the salad, then tip out onto a large platter. Top with the halloumi, then roughly tear the basil leaves and scatter over.

Recipe from Good Food magazine, August 2015

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A star rating of 4.5 out of 5.4 ratings

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