Ingredients

The following ingredients have 4 Servings
  • 250 g Halloumi Cheese
  • 1 tbsp Olive Oil
  • A big bunch Herbs of your choice chopped (we used rosemary, thyme and parsley but use whatever you like! )
  • 2 Sweet Potatoes (peeled and chopped)
  • 2 small Red Onions (chopped into chunks)
  • 400 g Puy Lentils (cooked)
  • 1/2 loaf Stale Bread (of your choice, chopped into inch cubes)
  • 2 tbsp Olive Oil
  • 1 tsp Thyme (chopped)
  • Small bunch Fresh Parsley (chopped)
  • Salt and Pepper
  • 2 tbsp Balsamic Vinegar
  • 1/2 tbsp Maple Syrup
  • 1 tsp Dijon Mustard
  • 60 ml Olive Oil
  • Salt and Pepper

Instruction

  • Preheat the oven to 200°C. Mix together the olive oil and chopped herbs in a bowl. Place the halloumi in the middle of 2 sheets of greaseproof paper laid on top of each other. Pour over the oil and herb mix then fold over the paper and wrap the halloumi tightly. Place in a baking tray and put in the oven for 35 minutes.
  • Meanwhile make the panzanella. Place the chopped sweet potato and red onion on a baking tray with half the olive oil and a sprinkling of salt and pepper and place in the oven for 20 minutes until soft. Place the chopped bread on another tray and drizzle over the rest of the oil and a little more salt and pepper. Bake for 5 minutes until slightly crisped.
  • Mix together all the dressing ingredients with a little salt and pepper. Place all the salad ingredients in a large bowl and toss. Drizzle over a little dressing and toss again. Remove the halloumi from the greaseproof paper and chop into cubes. Serve with the panzanella and extra dressing on the side.