Grilled halloumi salad

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.

Preparation

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.

Ingredients

For the salad:

For the tomato and chilli dressing:

Ingredients

For the salad:

For the tomato and chilli dressing:

Preparation

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.