Halloumi Crouton Super Salad

Halloumi Crouton Super Salad

The salad to end all salads. The Halloumi croutons bring the heat.


Leave the Halloumi cooking until the breadcrumbs are a deep brown.

Cooking Time (includes preparation time): 1 Hour Hours

Feeds: 4 People


  • 1 Lemon - £0.35

  • Garlic - £0.30

  • 1 Bunch of Basil - £0.70

  • 250g of Cherry Tomatoes - £0.40

  • 2 Peppers - £0.90

  • Breadcrumbs - £0.80

  • 225g of Halloumi - £1.50

  • 2 Eggs - £0.20

  • Plain Flour - £0.55

  • Bag of Rocket - £1.00

  • 3 Courgettes - £1.00

  • 50g of Parmesan - £1.00

  • 50g of Pine Nuts - £1.25

  • Total Cost – £9.95 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat the oven 180°C/356°F.

  2. Cut your peppers into chunks. Add to a roasting tray with salt, pepper and a drizzle of olive oil. Roast for 40 minutes or until charred and soft.

  3. Pesto time. Into a blender, add a handful of basil leaves, the juice of a lemon, 1 garlic clove, 30g of toasted pine nuts and 50g of Parmesan. Add 5 tablespoons of olive oil and blend until smooth.

  4. Courgette time. Cut your courgettes into thin strips. Drizzle with olive oil, salt and pepper. Add to a hot griddle pan and cook for 5-6 minutes on each side.

  5. Halloumi time. Cut your Halloumi into small cubes. Get three bowls out. Add plain flour to one, 2 eggs to another (whisk them up) and breadcrumbs to the third. Dip your Halloumi in the flour, then the eggs and then the breadcrumbs.

  6. Get a pan on the heat. Fill it up 2cm high with vegetable oil. Heat the oil. Add the croutons to the pan. Cook for 3-4 minutes until golden brown.

  7. Remove croutons from the heat and place them on some kitchen roll.

  8. Halve your cherry tomatoes.

  9. Add all of your ingredients, along with a bag of rocket and any leftover pine nuts, to a large salad bowl. Pour over your pesto dressing, toss it all together and serve it up.