Herby Halloumi Salad with Rye Croutons
By OcadoLife
Published on 04 September 2023
Scandinavia meets the Middle East in this Herby Halloumi Salad with Rye Croutons by recipe developer and food writer Georgia Levy. The mix of fresh textures, seasonal flavours and vibrant colours means it tastes as good as it looks, plus it’s easy to throw together and a great way to use up herbs as well as leftover rye bread. Try adding a few slightly tart seasonal berries, such as redcurrants or raspberries - or some pomegranate seeds - for extra colour and flavour.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 3 thick slices (approx. 300g) rye bread, cut into large chunks
- 3 tbsp olive oil
- 70g wild rocket
- 25g dill sprigs
- 25g mint leaves
- 200g baby cucumbers, sliced
- ½ lemon, zested and juiced
- 1 tsp cider vinegar
- 6 tbsp extra-virgin olive oil
- 225g halloumi, drained, dried and cut into 1 cm-thick slices, halved lengthways
- 1½ tbsp runny honey
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and line a baking tray with baking paper. Place the rye bread chunks in a small bowl, toss with 2 tbsp of the olive oil and some seasoning, and spread out on the baking tray. Bake for 15-20 mins, until crisp and a shade darker; leave to cool.Step 2
Meanwhile, combine the rocket, herbs and cucumbers in a large bowl. Make the dressing by whisking together the lemon zest and juice, cider vinegar and 6 tbsp extra-virgin olive oil with a little seasoning; set aside.Step 3
Heat the remaining 1 tbsp olive oil in a large, non-stick frying pan over a medium-high heat, then add the halloumi in a single layer (you can do this in 2 batches if needed). Cook until golden, then turn and fry for 30 secs more. Drizzle over the honey and remove from the heat when it starts to sizzle.Step 4
Add the cooled croutons to the salad; drizzle over the dressing and gently toss. Top with the halloumi and eat immediately.