lunch
Herby Panzanella Salad with Halloumi
Info
A vibrant panzanella salad with juicy tomatoes, shallots, toasted ciabatta, fresh basil, and golden pan-fried halloumi. A fresh, satisfying twist on the Italian classic.Ingredients
Method
Ingredients
- ½ loaf of Ciabatta
- Extra virgin olive oil
- Bart Rock Salt
- ½ tsp Bart Oregano
- 1kg tomatoes can be a mixture of small and medium cut into wedges or halves
- 4 tbsp red wine vinegar
- 2 tsp Bart chopped garlic
- ½ tsp Dijon mustard
- 1 tsp Bart Thyme
- Bart Black Pepper, to taste
- 2 small shallots, peeled and thinly sliced
- Large handful fresh basil, torn, plus more for garnish
- 225g halloumi, sliced into 1 cm thick pieces
- ½ tsp Bart Mint
- 1 tsp Bart Pul Biber
Method
- Preheat oven to 200°C. Slice the ciabatta into 2cm cubes. Tip into a large mixing bowl and toss with 1 tbsp of olive oil, a pinch of salt, and the Oregano. Spread the cubes on a baking tray and toast for 10–12 minutes, or until slightly golden on the edges. Set aside.
- the chopped tomatoes into a colander placed over a large mixing bowl, sprinkle with a pinch of salt, and toss well. Let them sit for 10–15 minutes, allowing the juices to drain into the bowl.
- Remove the colander and set the tomatoes aside. To the reserved tomato juice add in the red wine vinegar, 90ml extra virgin olive oil, the garlic, mustard, thyme and a generous grind of black pepper
- Heat a nonstick frying pan over medium-high heat. Add a drizzle of olive oil and the sliced halloumi. Sprinkle with dried mint and Pul Biber, and cook for 1–2 minutes per side until golden and crispy. Set aside.
- To assemble the salad add the tomatoes, toasted ciabatta, sliced shallots, and torn basil to a bowl. Pour over the dressing and toss gently to coat everything well. Let the salad sit for 20–30 minutes so the flavours can develop.
- Just before serving, gently fold in the herby pan-fried halloumi. Transfer to a serving platter or bowl. Garnish with extra fresh basil and a final drizzle of olive oil and a crack of black pepper.
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