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Image for Recipe - Halloumi Crouton Super Salad

Halloumi Crouton Super Salad

Image for Recipe - Halloumi Crouton Super Salad
  • Time preparation 10 minutes
  • cook time 1 hour
  • Serve Serves 4

  • 2 bell peppers
  • 50g pine nuts
  • a handful of fresh basil
  • 1 lemon
  • 1 garlic clove
  • 50g Parmesan-style cheese
  • 3 courgettes
  • 1 x 335g pack of halloumi
  • 20g plain flour
  • 2 free-range eggs
  • 50g dried breadcrumbs
  • 250g cherry tomatoes
  • 1 x bag of rocket
  • 1 tsp rapeseed oil
  • 2 tsps vegetable oil
  • salt and pepper

Preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers into chunks, add to a roasting tray with salt, pepper and a drizzle of rapeseed oil. Roast for 40 minutes or until charred and soft.

Toast 50g pine nuts in a dry frying pan. Then, add them to the a blender with a handful of basil leaves, the juice of one lemon, a garlic clove, and 50g Parmesan. Add 5 tablespoons of rapeseed oil and blend until smooth.

Cut the courgettes into thin strips, drizzle with one teaspoon of rapeseed oil, salt and pepper. Add to a hot griddle pan and cook for 5-6 minutes on each side.

Then, cut the halloumi into small cubes, pour some flour into one bowl, add two free-range eggs to another and whisk them up, then add breadcrumbs to a third bowl. Dip the halloumi in the flour, then the eggs, and then the breadcrumbs

Get a pan on the heat, fill it 2cm high with vegetable oil, and heat, then add the croutons. Cook for 3-4 minutes until golden brown.

Remove the croutons and place on some kitchen paper. Half the cherry tomatoes, and add all of the ingredients, along with a bag of rocket and leftover pine nuts to a large salad bowl. Pour over the pesto dressing, toss it all together and serve up.

Take a knife and run it around the edge of each ramekin then tip the soufflés out and put them in individual serving dishes or in a large dish. Mix together the cream and three-quarters of the remaining Parmesan-style cheese. Pour this over the soufflés and sprinkle with the rest of the Parmesan-style cheese, then bake in the oven for 10 minutes and serve straight away with the salad leaves and marmalade, if using.

Ingredients

  • 2 bell peppers
  • 50g pine nuts
  • a handful of fresh basil
  • 1 lemon
  • 1 garlic clove
  • 50g Parmesan-style cheese
  • 3 courgettes
  • 1 x 335g pack of halloumi
  • 20g plain flour
  • 2 free-range eggs
  • 50g dried breadcrumbs
  • 250g cherry tomatoes
  • 1 x bag of rocket
  • 1 tsp rapeseed oil
  • 2 tsps vegetable oil
  • salt and pepper

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Cut the peppers into chunks, add to a roasting tray with salt, pepper and a drizzle of rapeseed oil. Roast for 40 minutes or until charred and soft.

Toast 50g pine nuts in a dry frying pan. Then, add them to the a blender with a handful of basil leaves, the juice of one lemon, a garlic clove, and 50g Parmesan. Add 5 tablespoons of rapeseed oil and blend until smooth.

Cut the courgettes into thin strips, drizzle with one teaspoon of rapeseed oil, salt and pepper. Add to a hot griddle pan and cook for 5-6 minutes on each side.

Then, cut the halloumi into small cubes, pour some flour into one bowl, add two free-range eggs to another and whisk them up, then add breadcrumbs to a third bowl. Dip the halloumi in the flour, then the eggs, and then the breadcrumbs

Get a pan on the heat, fill it 2cm high with vegetable oil, and heat, then add the croutons. Cook for 3-4 minutes until golden brown.

Remove the croutons and place on some kitchen paper. Half the cherry tomatoes, and add all of the ingredients, along with a bag of rocket and leftover pine nuts to a large salad bowl. Pour over the pesto dressing, toss it all together and serve up.

Take a knife and run it around the edge of each ramekin then tip the soufflés out and put them in individual serving dishes or in a large dish. Mix together the cream and three-quarters of the remaining Parmesan-style cheese. Pour this over the soufflés and sprinkle with the rest of the Parmesan-style cheese, then bake in the oven for 10 minutes and serve straight away with the salad leaves and marmalade, if using.

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