Halloumi Crouton Super Salad

10 minutes prep, 1 hour cook

Serves 4

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.