Herby Panzanella Salad with Halloumi

1. 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.

2. 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.

3. 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

4. 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.

5. 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.

6. 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.