 Servings |  Prep Time |  Cook Time |  Calories |
|---|---|---|---|
| 4 servings | 15mins | 10mins | 510 kcal/serving |
Ingredients:
- 75g sourdough bread
- 3 tbsp olive oil
- 1 tbsp Parmesan or any hard cheese, finely grated
- 250g halloumi, thickly sliced
- 80g spinach and rocket salad
- 1 avocado, sliced
For the tomato and chilli dressing:
- 3 tbsp olive oil
- 40g sundried tomatoes, chopped
- 1 tbsp lemon juice
- ½ red chilli, deseeded and finely chopped
- 200g cherry tomatoes (mixed colours if available), halved
- handful fresh basil, finely chopped
INSTRUCTIONS:
- Preheat the oven to gas 6, 200°C, fan 180°C. Roughly tear the sourdough bread into bitesize pieces and spread out on a large baking tray. Drizzle with 2 tbsp of the oil and sprinkle over the grated Parmesan. Toss together until evenly coated, then bake for 7-8 mins or until crisp and golden.
- Meanwhile, add all the dressing ingredients apart from the cherry tomatoes and basil to a pan and place on a medium heat. Cook for 1 min, stirring, then add the cherry tomatoes. Allow to soften in the dressing for 2-3 mins, then remove from the heat and stir through the basil.
- Heat a large griddle pan over a high heat. Drizzle the halloumi slices with the remaining 1 tbsp oil and add to the pan in a single layer. Cook for 2 mins each side or until golden and charred.
- Toss together the spinach and rocket salad and avocado in a large serving dish. Top with the sourdough croutons and halloumi. Pour over the warm tomato and chilli dressing to serve.
Tip: The croutons can be made ahead, cooled completely and then stored in an airtight container for up to 24 hrs.
