This fresh salad is dressed in zingy ginger, chilli and lemon dressing. Plenty of parsley and mint for freshness and even some giant crunchy croutons, too.
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Serves
4
Ciabatta
Radish
Mint
Parsley
Romaine Lettuce
Frozen Pea
Greek Yoghurt
Halloumi
For The Dressing:
Lemon
Red Chilli
Ginger
Olive Oil
Salt
Black Pepper
Serves
4
Ciabatta
Radish
Mint
Parsley
Romaine Lettuce
Frozen Pea
Greek Yoghurt
Halloumi
For The Dressing:
Lemon
Red Chilli
Ginger
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 200°C. Tear or cut the ciabatta into large 2cm chunks. Place on a baking tray and drizzle with 3 tbsp of olive oil. Toss together until nice and coated. Season with salt and pepper, then bake until crunchy, 15-20 mins.
Step 2.
For the dressing, zest both lemons and squeeze the juice into a large mixing bowl. Trim and finely chop the chilli. Peel and grate the ginger into the bowl, then, stir the lemon zest in along with 60ml of olive oil, season with salt and some sugar, if needed.
Step 3.
Trim and thinly slice the radishes. If you have a mandoline, this is the time to use it. If not, a sharp knife will do. Add them into the dressing. Pick the mint and parsley leaves – if you love a parsley kick, finely slice your parsley stalks. Trim the romaine lettuce hearts and separate the leaves, halving or quartering any large ones. Add the romaine and some of the herbs to the dressing, reserving a few herbs for garnish. Don’t toss anything yet!
Step 4.
Add the peas into a microwave-safe bowl, and microwave until defrosted. Drain the excess water out and add the peas to the salad bowl. Season the yoghurt with some salt and pepper and mix together.
Step 5.
Slice each halloumi block into six even-sized slabs. Heat a large frying pan with a drizzle of olive oil on medium heat. Once hot, add the halloumi and cook on both sides until golden, 3-5 mins.
Step 6.
Add the croutons to the bowl with the dressing and mix. Taste and season, if needed.
Step 7.
Tip onto a platter or plates, top with the halloumi, finish with the yoghurt and any reserved mint or parsley leaves along with a big crack of black pepper and some olive oil.
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