Herb & lemon pork chops
Cook these fresh, zesty chops on the barbecue, griddle or in a frying pan
Halloumi panzanella salad
- Preparation and cooking time
- Prep:
- Cook:
- plus standing
- Easy
- Serves 4
Skip to ingredients
- 1 large red onionhalved and finely sliced
- 4 tbsp red wine vinegar
- 800g ripe vine tomatoescut into irregular chunks
- 290g jar red and yellow roasted peppersdrained and roughly chopped
- 1 ciabattaloaf (about 270g), cut into 2cm chunks
- 1 tbsp extra virgin olive oil
- 250g block halloumicut into 8 thick slices
- small pack basilleaves picked
Nutrition: per serving
- kcal501
- fat23g
- saturates11g
- carbs47g
- sugars12g
- fibre6g
- protein24g
- salt2.9g
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.
