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Halloumi Panzanella Salad
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Halloumi Panzanella Salad

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!

Tags:
Veggie
Quick
Allergens:
Gluten
Milk
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories700 kcal
Fat49 g
Saturated Fat23 g
Carbohydrate35 g
Sugar7 g
Dietary Fiber6 g
Protein31 g
Cholesterol35 mg
Sodium2290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Bowl
Colander
Paper Towel
Strainer
Large Non-Stick Pan
Whisk

Instructions

Toast croutons
1

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.

Salt tomatoes and marinate onions
2

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.

Prep
3

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.

Cook halloumi
4

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.

Make vinaigrette
5

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.

Finish and serve
6

Add croutons, peppers, tomatoes, spinach and remaining capers to the bowl with vinaigrette. Toss to combine. Divide salad between bowls. Top with halloumi.