This hearty salad with grilled halloumi cheese is the perfect side for your next barbecue.
- Prep time 15 minutes
- Total time 20 minutes
- Portion size 6 servings
Ingredients
Method
Grilled Halloumi Panzanella
Preheat barbecue to medium heat (about 350°F); grease grill. Brush ciabatta and halloumi slices with olive oil. Sprinkle ciabatta with sea salt.
Place ciabatta and halloumi on grill; cook, turning halfway through cooking time, until bread is toasted and cheese has melted, 4 to 6 minutes. Let cool for a few minutes; cut ciabatta and halloumi in large cubes.
Place kale in serving bowl; add tomatoes, onion and ciabatta and halloumi cubes. Season with salt and pepper and drizzle with Basil Vinaigrette. Sprinkle with fresh basil or fresh mint, if using.
Basil Vinaigrette
In food processor or blender, pulse 1/2 cup olive oil, juice of 1/2 lemon, 1/2 cup lightly packed fresh basil and 1 clove garlic, chopped. Season with salt and pepper; pulse until smooth. Makes 3/4 cup. Make just before serving.
Nutritional facts Per serving: about
- Iron 2.6 mg
- Fibre 5 g
- Sodium 375 mg
- Sugars 6 g
- Protein 13 g
- Calories 425
- Total fat 30 g
- Cholesterol 25 mg
- Saturated fat 8 g
- Total carbohydrate 26 g
