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

Method

1. 1

   Slice halloumi into 1cm slabs and pat dry with kitchen paper.

2. 2

   Toast pine nuts in a dry pan over a medium heat for 2–3 minutes until golden. Set aside.

3. 3

   Heat a griddle pan until very hot. Cook halloumi slices for 2 minutes each side until golden char lines appear.

4. 4

   Slice roasted peppers into strips and toss with rocket, halved cherry tomatoes and basil leaves.

5. 5

   Whisk balsamic vinegar with olive oil and season to make the dressing.

6. 6

   Arrange griddled halloumi on top of the salad, scatter pine nuts, drizzle with dressing and serve at once.