This crisp, crunchy salad is quick to whip up and topped with moreish griddled halloumi and a simple sweet chilli dressing.
What to do
- Heat the oven to 200C/180C Fan. Put the bread onto an oven tray, drizzle with the oil and season well. Toast in the oven for 5 minutes.
- Combine all of the dressing ingredients in a small bowl. Cut the halloumi into 8 slices and toss in half of the dressing. Cook on a BBQ, griddle or in a frying pan for 5 minutes, turning halfway through until they’re crisp and browned on the outside.
- While the halloumi is cooking spread the leaves, celery, spring onion and radishes on a serving plate and drizzle with the remaining dressing. Scatter over the croutons then lay the halloumi slices on top and serve immediately.
Note: This works well in a flatbread or burger bun as a veggie BBQ option.
Per serving: Calories 640 | Sugar 15.4g | Fat 40.4g | Saturates 22.2g | Salt 4g
What you will need
For the dressing
- 3 tbsp sweet chilli sauce
- Juice of 1 lime
- 1tbsp olive oil
For the salad
- 1 thick slice of bread, torn into small chunks
- 2 tsp oil
- 250g Halloumi
- 1 Little Gem lettuce, leaves separated
- 2 sticks of celery, sliced diagonally, keep any leaves to add to the salad
- 4 spring onions, sliced diagonally
- 6 radishes, quartered
