Salad with grilled haloumi

[Jen 3]

Salad with grilled haloumi

 

 1 large green capsicum, finely chopped
 1 Lebanese cucumber, finely chopped
 2 ripe truss tomatoes, finely chopped
 1/2 red onion, finely chopped
 1/2 bunch fresh continental parsley, leaves chopped
 1/2 bunch fresh coriander, leaves chopped
 2 pita bread
 250g haloumi, sliced
 Lemon juice, to serve Dressing
 60ml (1/4 cup) extra virgin olive oil
 2 tablespoons lemon juice
 1 small garlic clove, crushed
 1/2 teaspoon caster sugar

 

Combine the capsicum, cucumber, tomato, onion and herbs in a large bowl. Heat a chargrill over medium-high heat. Cook the bread, turning, for 1-2 minutes or until toasted and crisp. Cool slightly and tear into bite-sized pieces. Add to the salad.

For the dressing, combine all ingredients in a small bowl. Season. Add to the salad. Toss well and divide the salad among plates.

Heat a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Arrange over the salad. Serve drizzled with a little extra lemon juice.

 

[Guest Celestis]

I do like salads a lot ... this will be great for summer  to enjoy the most