Halloumi, Watermelon and Crouton Salad
Traditionally a Tuscan salad made using stale bread, this panzanella adds a hint of Greek with the addition of halloumi and mint.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat oven to 220C/200C fan. Tear ciabatta into chunks, place on a lined baking tray and bake for about 7 minutes, turning halfway, to form croutons.
Step 2
Meanwhile use kitchen paper to pat halloumi dry and pop onto a chopping board with the longer side facing you. Make vertical slices at ~ 5mm gaps along the cheese, stopping just (~ 2cm) before you reach the bottom of the block each time. Repeat with the second block, then place both onto a lined baking tray, fan out slightly and drizzle with a little olive oil. Roast for 15-20 minutes or until golden at the edges.
Step 3
While everything is baking you can get on with the rest of your salad. Place the red onion, croutons (once ready), tomato, watermelon and mint into a large bowl, drizzle with red wine vinegar and 6 tbsp olive oil. Toss well to thoroughly combine and season to taste.
Step 4
Once the halloumi is ready, serve alongside your panzanella salad.
- Ingredients
- Based on 4 servings
-
1 Red Onion, finely sliced 1x Sainsbury's Red Onions Loose -
150g Stale Ciabatta, torn into rough 1-2cm irregular chunks 2x Sainsbury's Mini Ciabatta Roll -
400g Vine Tomato, cut into rough 2-3cm irregular chunks, cut into rough 2-3cm irregular chunks 1x Sainsbury's Large Vine Tomatoes 500g -
450g Watermelon, cut into rough 2-3cm irregular chunks 1x Sainsbury's Baby Watermelon -
3 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
20g Mint, torn 1x Sainsbury's Fresh Packed Mint 30g -
450g Halloumi 2x Sainsbury's Cypriot Halloumi Cheese 225g -
6 tbsp Olive oil, plus a drizzle 1x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g