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Halloumi panzanella salad

Make a meal of this Italian classic with the addition of pan-fried halloumi and ready-roasted peppers for a 20-minute light lunch or supper

  • Prep: 15 mins
    Cook: 5 mins
    plus standing
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 501
  • Carbohydrates 47
  • Saturated Fat 11
  • Sugar 12
  • Protein 24
  • Fat 23
  • Fibre 6
  • Salt 2.9

Nutrition per serving

  • Calories 501
  • Carbohydrates 47
  • Saturated Fat 11
  • Sugar 12
  • Protein 24
  • Fat 23
  • Fibre 6
  • Salt 2.9

Ingredients

  • 1 large red onion halved and finely sliced
  • 4 tbsp red wine vinegar
  • 800g ripe vine tomatoes, cut into irregular chunks
  • 290g jar red and yellow roasted peppers, drained and roughly chopped
  • 1 ciabatta loaf (about 270g), cut into 2cm chunks
  • 1 tbsp extra virgin olive oil
  • 250g block halloumi, cut into 8 thick slices
  • small pack basil, leaves picked

Method

  1. Put the red onion in a large bowl and mix with the vinegar and a pinch of salt. Leave to sit for 10 mins. Add the tomatoes, peppers, ciabatta and olive oil, and toss together. Leave to sit for 15 mins so that the bread absorbs all the juices.

  2. Meanwhile, heat a non-stick frying pan over a medium heat and cook the halloumi for 3-4 mins each side until golden. Check the seasoning of the salad, then tip out onto a large platter. Top with the halloumi, then roughly tear the basil leaves and scatter over.

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