Grilled halloumi and roasted pepper salad recipe
This easy salad recipe serves 4 people and can be prepped in just 15 minutes. Serve the griddled slices of salty halloumi atop fresh and spicy rocket and juicy chunks of pepper, great with a grilled chicken breast or simply served on its own.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 312 calories / serving
Ingredients
- 1 red pepper, halved and deseeded
- 1 orange pepper, halved and deseeded
- 1 yellow pepper, halved and deseeded
- 1tbsp extra virgin olive oil
- 2tsp balsamic vinegar
- 2tsp paprika
- 1 x 250g pack halloumi, drained and cut into 8-10 slices
- juice of ½ lemon
- 70g bag wild rocket
- 2tbsp pine nuts, toasted
Each serving contains
- Energy
- 1290kJ 312.0kcal
- Fat
- 23g
- Saturates
- 12g
- Salt
- 1.9g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.9gProtein 16.4gFibre 2.8g
Method
- Grill the peppers, skin-side up, under a preheated moderate grill, until blackened. Place in a freezer bag and allow to cool slightly, then peel off the skins and chop the peppers into small pieces.
- In a small bowl, whisk together the oil and vinegar, season to taste, then stir into the peppers.
- Sprinkle the paprika on both sides of the halloumi slices. Lightly brush a griddle pan with oil and heat over a high heat. Add the cheese and griddle for 1-2 minutes each side, until lightly charred and starting to melt. Remove from the heat and squeeze over the lemon juice.
- Toast the pitta, then cut into strips. Divide the rocket leaves between four plates, arrange the peppers on top, followed by the halloumi, and sprinkle with the pine nuts. Serve immediately with the pitta.
