Halloumi panzanella salad recipe | Good Food

Halloumi panzanella salad

1 large red onion
halved and finely sliced
4 tbsp red wine vinegar
800g ripe vine tomatoes
cut into irregular chunks
290g jar red and yellow roasted peppers
drained and roughly chopped
1 ciabatta
loaf (about 270g), cut into 2cm chunks
1 tbsp extra virgin olive oil
250g block halloumi
cut into 8 thick slices
small pack basil
leaves picked

Method

step 1
Put the red onion in a large bowl and mix with the vinegar and a pinch of salt. Leave to sit for 10 mins. Add the tomatoes, peppers, ciabatta and olive oil, and toss together. Leave to sit for 15 mins so that the bread absorbs all the juices.
step 2
Meanwhile, heat a non-stick frying pan over a medium heat and cook the halloumi for 3-4 mins each side until golden. Check the seasoning of the salad, then tip out onto a large platter. Top with the halloumi, then roughly tear the basil leaves and scatter over.