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Photo of Haloumi peach panzanella salad by WW

Haloumi peach panzanella salad

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

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

Peach(es)

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)

Instructions

  1. 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.
  2. Meanwhile, combine tomatoes, capsicum and onion in a large bowl.
  3. 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.
  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.

Notes

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

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