Halloumi crouton super salad (MOB)

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Step 1

Preheat your oven to 400°F.

Step 2

Seed and cut your bell peppers into chunks. Add to a roasting pan with sait, pepper, and a drizzle of olive oil.

Step 3

Roast in the oven for 40 minutes or until charred and soft.

Step 4

Meanwhile, pesto time. First toast scant ½ cup of pine nuts in a dry frying pan or skillet. Into a blender add scant ¼ cup of the toasted pine nuts, a handful of basil leaves, the juice of a lemon, 1 peeled garlic clove, and scant ½ cup of grated Parmesan. Add 5 tablespoons of olive oil and blend until smooth.

Step 5

Zucchini time. Cut your zucchinis into thin strips. Drizzle with olive oil, salt, and pepper. Add to a hot griddle (ridged stovetop) pan and cook for 5-6 minutes on each side.

Step 6

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

Step 7

Put a pan on the heat. Fill it up to ¾ inch depth with vegetable oil. Heat the oil until hot, and then add the croûtons to the pan. Cook for 3-4 minutes until golden brown.

Step 8

Remove the croûtons from the heat and drain them on some paper towels.

Step 9

Halve your cherry tomatoes.

Step 10

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