Halloumi Panzanella

A vegetarian twist on my simple panzanella. Grilled halloumi cheese, red pepper, cucumber and avocado tossed with crusty pumpernickel bread chunks and a lime vinaigrette. Dress with fresh summer herbs.

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Prep Time: 15

Course: Lunch, Main Course, Salad

Cuisine: Plant-Focused, Vegetarian

Keyword: halloumi, herbs, pumpernickel

Servings:

Protein: 19g

Calories: 779

Ingredients

Pumpernickel Bread Croutons

1.5 cups pumpernickel bread chunks, ideally already stale
olive oil cooking spray
salt and pepper
1/2 tsp cumin seeds

Salad

2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tbsp lime juice
1/4 cup red onion, thinly sliced
1 small red chile pepper, thinly sliced (optional)
1 medium red pepper, sliced
1/2 medium cucumber, peeled and cut into half moons
1 avocado, diced
1 pkg halloumi cheese
1 handful mixed fresh herbs (basil/mint/cilantro/dill), chopped

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Instructions

Make the Pumpernickel Croutons

Preheat oven to 325°. Cut bread into 2-inch chunks, place in a baking dish in a flat layer. Spray with olive oil cooking spray and toss. Season with salt, pepper, and cumin seeds. Toss again. Bake 7-10 minutes until golden. (if using fresh bread it may take a little longer to be totally dry). Remove from oven and set aside.

Salad

In a large serving bowl, whisk together the white wine vinegar, olive oil and lime juice. Season with salt and pepper. Add the sliced red onion, chile pepper, red pepper, cucumber and avocado. Set aside.
Heat a cast iron grill pan to medium high. Slice the halloumi into 1/2 thick slices. Spray the pan with olive oil cooking spray and sear the halloumi about 3 minutes per side until golden with grill marks.
Add the halloumi and bread to the serving bowl. Toss well until all bread is coated. Add a handful of fresh herbs, toss again. Season lightly with salt and pepper. Serve immediately.

Notes

A simple vegetarian twist on panzanella.

Nutrition

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