The Soul of the Squeaky Cheese
There is something almost poetic about the sound of halloumi hitting a hot pan. Originating from the sun-drenched island of Cyprus, this "squeaky cheese" has a unique ability to hold its shape under heat, creating a salty, chewy center that is nothing short of addictive. In this Halloumi Croûton Super Salad, we take that nostalgia a step further. By breading and frying small cubes of halloumi, we create "croûtons" that are crispy on the outside and molten-soft on the inside. It is, quite simply, the greatest invention for salad lovers everywhere.
This dish is more than just a meal; it’s a celebration of textures. The charred sweetness of roasted peppers and griddled courgettes balances the salty punch of the cheese, while a fresh, zingy homemade pesto ties everything together. It’s the kind of salad that makes you forget you’re eating "healthy" and instead makes you feel like you’re sitting at a coastal taverna with the Mediterranean breeze in your hair.
A Super Salad for Every Occasion
Whether you are hosting a summer garden party or looking for a vibrant midweek pick-me-up, this salad delivers. If you find yourself craving more texture-rich plant-based meals, you might also enjoy our Quinoa Salad with Green Lentil Hummus Base, which offers a similarly satisfying crunch. For those evenings when you need a warmer, heartier bowl of comfort, our Quick Lentil Ratatouille is a fantastic companion to these halloumi croûtons.
Ingredients
- 2 (bell) peppers (1 red, 1 yellow)
- 50g pine nuts
- Large handful of fresh basil
- 1 lemon, juiced
- 1 garlic clove, peeled
- 50g Parmesan cheese, grated
- 3 courgettes (zucchini)
- 225g packet of halloumi
- Plain (all-purpose) flour (for coating)
- 2 eggs, whisked
- Dried breadcrumbs (for coating)
- 250g cherry tomatoes
- 1 bag of rocket (arugula)
- Olive oil and vegetable oil
- Salt and pepper
Step-by-Step Instructions
- Preheat your oven to 180°C fan. De-seed and chunk the peppers, then roast them with olive oil, salt, and pepper for 40 minutes until charred.
- Prepare the pesto: Toast the pine nuts in a dry pan. Blend 20g of them with the basil, lemon juice, garlic, Parmesan, and 5 tablespoons of olive oil until smooth.
- Slice the courgettes into thin strips, season, and griddle for 5–6 minutes per side until beautifully marked.
- Prepare the halloumi croûtons: Cube the halloumi. Set up three bowls with flour, whisked eggs, and breadcrumbs. Dip each cube in flour, then egg, then breadcrumbs.
- Heat 2cm of vegetable oil in a pan. Fry the halloumi cubes for 3–4 minutes until they reach a deep, golden brown. Drain on kitchen paper.
- Halve the cherry tomatoes and combine them in a large bowl with the roasted peppers, griddled courgettes, rocket, and the remaining pine nuts.
- Drizzle the pesto dressing over the salad, toss gently, and top with the warm halloumi croûtons. Serve immediately.
Enjoy this vibrant feast! It’s proof that with a little creativity, a simple salad can become the star of the show.
