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Haloumi peach panzanella salad

Haloumi peach panzanella salad

Total Time
25 min
10 min
15 min
Adding in the magical sweet and salty flavours of lightly charred peach and haloumi, this spin on a classic Tuscan salad transforms into a taste sensation.


Wholemeal sourdough bread

200 g

Cherry tomatoes

600 g, mixed medley, halved

Roasted capsicum, not in oil

200 g, thinly sliced

Red onion

¼ medium, thinly sliced

Haloumi cheese

150 g, sliced


3 medium, cut into wedges

Fresh basil

½ cup(s), roughly torn

Fat-free dressing

2½ tbs, balsamic

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a large baking tray with baking paper. Tear sourdough into 2 cm chunks and place on prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 10–15 minutes, until crisp.
  2. Meanwhile, combine tomatoes, capsicum and onion in a large serving bowl.
  3. Lightly spray a grill pan with oil and heat over medium– high heat. Cook haloumi and peaches for 2 minutes each side or until lightly charred.
  4. Add haloumi, peaches, toasted bread and basil to bowl with tomato mixture. Drizzle with balsamic dressing and toss to coat. Season with salt and pepper to serve.


TIP: Serve straight away so the bread stays crunchy. For an extra veggie boost, add 100 g baby spinach in step 4.