Ingredients
11 total- 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
4 stepsStep 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.