Fattoush Salad with Halloumi and Coriander Pesto Dressing

On the table in 20mins

Serves 4

vegetarian

Ingredients

  • 225g Halloumi, cubed
  • 2 tbsp. extra virgin olive oil
  • 4 juicy tomatoes, roughly chopped
  • 1 red onion, finely sliced
  • ½ cucumber, seeds removed and chopped
  • 2 baby gem lettuce, trimmed and roughly chopped
  • ½ jar Sacla’ Coriander Pesto
  • Juice of ½ lemon
  • Salt and black pepper
  • Handful mint leaves, torn
  • Handful flat leaf parsley, roughly chopped
  • 1 pinch sumac

Method

  1. Heat a griddle pan over high heat. Toss the Halloumi in olive oil then add to the pan. Cook for 1-2-minutes or until the underside is beginning to char. Turn and cook the other side
  2. In a large serving bowl add the tomatoes, onion, cucumber and lettuce and stir in the Coriander Pesto. Add the remaining olive oil, lemon juice and season well
  3. Toss in the herbs, add the Halloumi, and scatter over the sumac.

Made with...

Sacla' Fresh Coriander Pesto 190g
£2.50

Back when the Romans wore togas, coriander seeds were one of the most sought-after ingredients. Today, its leaves are the hero of this zingy Fresh Coriander Pesto.

Growing in Italy alongside...

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