Halloumi Panzanella Salad
with Caper Vinaigrette
This twist on the popular Tuscan salad brings classic ingredients: tomato, spinach, peppers and croutons, then tops them with golden-seared halloumi for major flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Ciabatta Roll
(Contains Gluten)
200 g
Halloumi Cheese
(Contains Milk)
113 g
Baby Spinach
1 unit
Sweet Bell Pepper
56 g
Red Onion
30 g
Capers
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
160 g
Tomato
1.5 tsp
Dijon Mustard
(Contains Mustard)
7 g
Oregano
1 tsp
Garlic Salt
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Cut ciabatta into 1-inch pieces. Add ciabatta and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Toast in the middle of the oven, stirring halfway, until golden-brown, 10-12 min.
While croutons toast, cut tomatoes into 1/2-inch pieces. Peel, then cut half the onion into 1/8-inch slices (whole onion for 4 ppl). Add tomatoes and half the remaining garlic salt to a large bowl. Toss to combine. Transfer tomatoes to a colander. Add 2 tsp water (dbl for 4 ppl), vinegar and onions to the same large bowl, then toss to combine. Place the bowl under the colander to allow juice to drain into bowl.
While onions marinate, core, then cut pepper into 1/2-inch pieces. Drain capers, then pat dry with paper towels. Finely chop half the capers. Strip 1 tsp oregano leaves from stems (dbl for 4 ppl), then finely chop. Cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water then pat dry with paper towels.
Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.) Transfer halloumi to a plate to cool.
Add Dijon, oregano, chopped capers and 2 1/2 tbsp oil (dbl for 4 ppl) to the large bowl with onions. Season with garlic salt and pepper, to taste, then whisk to combine.
Add croutons, peppers, tomatoes, spinach and remaining capers to the bowl with vinaigrette. Toss to combine. Divide salad between bowls. Top with halloumi.
