Griddled Halloumi and Roasted Red Pepper Salad with Rocket
Ingredients
- 500 g halloumi
- 280 g roasted red peppers in a jar
- 100 g rocket
- 200 g cherry tomatoes
- 40 g pine nuts
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 15 g fresh basil
Nutrition (per serving)
- Calories
- 605 kcal
- Protein
- 30.8 g
- Carbohydrate
- 10.4 g
- of which sugars
- 8.7 g
- Fat
- 48.9 g
- of which saturates
- 23.3 g
- Fibre
- 2.5 g
- Salt
- 4.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice halloumi into 1cm slabs and pat dry with kitchen paper.
- 2
Toast pine nuts in a dry pan over a medium heat for 2–3 minutes until golden. Set aside.
- 3
Heat a griddle pan until very hot. Cook halloumi slices for 2 minutes each side until golden char lines appear.
- 4
Slice roasted peppers into strips and toss with rocket, halved cherry tomatoes and basil leaves.
- 5
Whisk balsamic vinegar with olive oil and season to make the dressing.
- 6
Arrange griddled halloumi on top of the salad, scatter pine nuts, drizzle with dressing and serve at once.
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