Ingredients
For the Salad
- Halloumi |1 block|
- Sourdough or ciabatta |200g|
- Tomatoes |300g| roughly chopped
- Cucumber |1| roughly chopped
- Red onion |1 small| very thinly sliced
- Fresh basil |Bunch| picked and optionally torn
For the Dressing
- Lemon zest and juice |Zest and juice of 1|
- Red wine vinegar |2 tbsp|
- Extra virgin olive oil |4 tbsp|
- Dijon mustard |2 tsp|
- Salt and black pepper | | to taste
Ingredients
For the salad
Method
Prep the bread
- Tear or slice the bread into bite-sized chunks
- Heat a frying pan with a drizzle of olive oil over medium heat
- Toast the bread until golden and crisp on the edges, turning regularly
Optional - soak onions and salt tomatoes
- Reduce the overall amount of onions or place in ice water while you make the salad if you don’t like the harshness of raw red onion
- You can also add the tomatoes to a bowl with a pinch of salt and mix, allow to release their juices before tossing it all with the salad
Poach the halloumi
- Bring a saucepan of water to a low simmer and gently poach the halloumi for 10-12 minutes until tender
- Drain and set aside to cool slightly before pulling / tearing into chunks
Make the dressing
- In a small bowl, whisk together the mustard, red wine vinegar, and extra virgin olive oil and season to taste
Assemble the salad
- In a large bowl, toss together the bread, tomatoes, onion, and basil
- Pour over 2/3s of the dressing and toss well to coat
Serve
- Let the salad sit for a little while you pull the halloumi into chunks so allow the flavours to soak up
- Top the salad with the halloumi and drizzle the remaining dressing over
Method
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panzanella-with-poached-halloumi