Name: Haloumi peach panzanella salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 200 g wholemeal sourdough bread; 600 g cherry tomato mixed medley halved; 200 g roasted capsicum, not in oil thinly sliced; 0.25 medium red onion thinly sliced; 150 g haloumi cheese sliced; 3 medium peach(es) cut into wedges; 0.5 cup(s) fresh basil roughly torn; 3 sachet(s) WW Balsamic Salad Dressing (3 x 14.4ml); 2 x 3 second spray(s) oil spray

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Ingredients

wholemeal sourdough bread

200 g

cherry tomato

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

peach(es)

3 medium, cut into wedges

fresh basil

½ cup(s), roughly torn

WW Balsamic Salad Dressing

3 sachet(s), (3 x 14.4ml)

oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 180°C. Line a large baking tray with baking paper. Tear sourdough into 2cm chunks and place on prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 10-15 minutes or until crisp.
Meanwhile, combine tomatoes, capsicum and onion in a large bowl.
Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Cook haloumi and peaches for 2 minutes each side or until golden and peaches are just tender.
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.

Notes

TIPS: Serve straight away so the bread does not become soggy. Add 100g baby spinach in Step 4.

Haloumi peach panzanella salad

Ingredients

Instructions

Notes

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