Al Brown's Grilled Haloumi with Panzanella Salad

I make this salad dozens of times over the summer, especially when my tomatoes are in full swing. Luckily they’re still getting summer weather up in the Hawke’s Bay and Zoe's Garden tomatoes are tasting great at the moment.  This recipe ticks a lot of the boxes, but I particularly enjoy eating it immediately after it has been dressed as the texture of the bread with the summer vegetables and stretchy Haloumi is terrific.

Serves 6

Step 1. Panzanella Dressing


500gms Zoe's Garden large table tomatoes (Blanched , peeled and de-seeded)
1 tsp fresh garlic – Finely chopped
3 Tbl sherry vinegar
2 Tbl tomato paste
1 tsp sugar
100ml extra virgin olive oil
Salt and fresh black pepper to taste


In a blender or similar, add the tomato, fresh chopped garlic, vinegar, tomato paste and sugar. Turn on low speed and add the olive oil in a slow and steady stream, until incorporated.  Taste and season with sea salt and fresh black pepper. Refrigerate until required.

Step 2.  Preparing the Panzanella Salad


½ a baguette (sliced and dried out in the oven)
2 chargrilled red capsicums (peeled and de-seeded)
2 chargrilled yellow capsicums (peeled and de seeded)
250gms ripe tomatoes (Blanched, peeled and de-seeded )
½ a cucumber (de-seeded)
1 cup basil (rough chopped)
½ cup parsley leaves
Panzanella dressing
Sea salt and fresh black pepper


With your hands roughly break up the dried out baguette and add to the bowl.

Take the roasted capsicums, the tomatoes and the cucumber. Cut into medium sized pieces and add these as well.

Now toss in the basil and parsley leaves.

With your clean hands or a wooden spoon, mix loosely together before adding the panzanella dressing.  Now mix again to combine. Taste, and if it needs seasoning add a little sea salt and fresh black pepper.

Step 3.    Plating and Serving


18 haloumi slices (5 mm thick each)    
Panzanella Salad
Extra virgin liove oil

Sea salt and fresh black pepper


Spoon out the panzanella salad into the centre of 6 room temperature plates.

Griddle/char grill the haloumi slices and arrange on or around the salad. Drizzle over a little olive oil and finish with a pinch of sea salt and a grind of fresh black pepper.  Serve now.

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