Halloumi, Watermelon and Crouton Salad

    15m prep time
    25m total time
    Easy level
    9 ingredients

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
  • 400g Vine Tomato, cut into rough 2-3cm irregular chunks, cut into rough 2-3cm irregular chunks 1 x Sainsbury's Large Vine Tomatoes 500g
  • 20g Mint, torn 1 x Sainsbury's Fresh Packed Mint 30g
  • 6 tbsp Olive oil, plus a drizzle 1 x Sainsbury's Olive Oil 500ml
  • 1 Red Onion, finely sliced 1 x Sainsbury's Red Onions Loose
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 150g Stale Ciabatta, torn into rough 1-2cm irregular chunks 2 x Sainsbury's Mini Ciabatta Roll
  • 450g Halloumi 2 x Sainsbury's Cypriot Halloumi Cheese 225g
  • 3 tbsp Red Wine Vinegar 1 x Sainsbury's Wine Vinegar, Red Wine 500ml
  • 450g Watermelon, cut into rough 2-3cm irregular chunks 1 x Sainsbury's Baby Watermelon, Taste the Difference
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