Lunch
Herby Panzanella Salad with Halloumi
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.
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.
