BBQ haloumi and fennel panzanella salad

Who can resist barbecued haloumi? Whip up this salad for a speedy dinner full of crunchy texture and fresh flavour.

4

20m

10m

Ingredients

  • 1 cup (150g) frozen broad beans
  • 1/2 x 300g loaf Coles Bakery Stone Baked Ciabatta, thickly sliced
  • 2 small fennel, cut into thin wedges, fronds reserved
  • 2 tbs extra virgin olive oil
  • 140g pkt Coles Australian Chopped Kale
  • 180g haloumi, cut into 1cm-thick slices
  • 1/4 cup finely chopped dill
  • 2 tbs extra virgin olive oil, extra
  • 1 tbs honey
  • 1/4 tsp dried chilli flakes (optional)
  • 1 lemon, zested, juiced

Method

STEP 1

Cook the broad beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold water. Drain well. Peel. Place in a bowl.

STEP 2

Heat a barbecue grill or chargrill on medium-high. Brush the bread and fennel with a little of the oil. Cook for 3 mins each side or until the bread and fennel are lightly charred. Carefully tear the bread into bite-sized pieces. Place in a large bowl with the fennel. Add the kale and toss to combine.

STEP 3

Brush haloumi with remaining oil. Cook on the grill for 1 min each side or until golden brown. Transfer to a plate.

STEP 4

Combine the dill, extra oil, honey, chilli, if using, lemon juice and half the lemon zest in a screw-top jar. Seal and shake to combine. Season.

STEP 5

Add the haloumi and broad beans to the kale mixture in the bowl. Drizzle with dressing. Gently toss to combine.

STEP 6

Arrange the haloumi mixture on a large serving platter. Top with the reserved fennel fronds and remaining lemon zest to serve.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.