Panzanella-Style Haloumi Pesto Salad

with Cherry Tomato & Garlic Aioli

25 min

Difficulty: 1/3

We're in our light and bright era, so only a salad will do. Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared haloumi, serve with a garlicky crouton-adorned salad and you have a dish that brings the Italian vibes to the table.

Allergens

Milk

Lupin

Wheat

May contain traces of allergens

Soy

Almond

Walnut

Macadamia

Hazelnut

Cashew

Sesame

Eggs

Gluten

Sulphites

Utensils

Large Non-Stick Pan

Baking Paper

Tags

Quick

Classic-plates

Easy

Regional-specialty

Vegetarian

Ingredients

Haloumi

1 packet

Bake-At-Home Ciabatta

Garlic aioli

1 packet

Garlic

Italian herbs

1 sachet

Parmesan cheese

1 packet

Red pesto

1 packet

Snacking Tomatoes

1 packet

Red Butter Lettuce

Preparation

Preheat oven to 200°C/180°C fan-forced.
Tear bake-at-home ciabatta (see ingredients) into small chunks.
Finely chop garlic.
Cut haloumi into 1cm-thick slices.
Place torn ciabatta on a lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat.
Bake until golden, 8-10 minutes.

Meanwhile, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
Cook haloumi until golden brown, 1-2 minutes each side.
Remove pan from heat and add basil pesto, turning haloumi to coat.

• While the haloumi is cooking, halve snacking tomatoes (see ingredients). • In a large bowl. combine the honey and a drizzle of olive oil and vinegar. Season to taste. • Add mixed salad leaves, snacking tomatoes, Parmesan cheese and croutons. Toss to coat.