The salad to end all salads. The halloumi croutons bring the heat - once you've tried them you'll be making them every week, guaranteed.
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Serves
4
Lemon
Garlic
Basil
Cherry Tomatoes
Bell Pepper
Breadcrumb
Halloumi
Egg
Plain Flour
Rocket
Courgette
Parmesan
Pine Nuts
Salt
Black Pepper
Vegetable Oil
Olive Oil
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Serves
4
Lemon
Garlic
Basil
Cherry Tomatoes
Bell Pepper
Breadcrumb
Halloumi
Egg
Plain Flour
Rocket
Courgette
Parmesan
Pine Nuts
Salt
Black Pepper
Vegetable Oil
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven 180°C/356°F.
Step 2.
Cut your peppers into chunks. Add to a roasting tray with salt, pepper and a drizzle of olive oil. Roast for 40 minutes or until charred and soft.
Step 3.
Pesto time. Into a blender, add a handful of basil leaves, the juice of a lemon, garlic clove, toasted pine nuts and Parmesan. Add 5 tbsp of olive oil and blend until smooth.
Step 4.
Courgette time. Cut your courgettes into thin strips. Drizzle with olive oil, salt and pepper. Add to a hot griddle pan and cook for 6 minutes on each side.
Step 5.
Halloumi time. Cut your halloumi into small cubes. Get three bowls out. Add plain flour to one, eggs to another (whisk them up) and breadcrumbs to the third. Dip your halloumi in the flour, then the eggs and then the breadcrumbs.
Step 6.
Get a pan on the heat. Fill it up 2cm high with vegetable oil. Heat the oil. Add the croutons to the pan. Cook for 4 minutes until golden brown.
Step 7.
Remove croutons from the heat and place them on some kitchen roll.
Step 8.
Halve your cherry tomatoes.
Step 9.
Add all of your ingredients, along with a bag of rocket and any leftover pine nuts, to a large salad bowl. Pour over your pesto dressing, toss it all together and serve it up. Enjoy!
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