Green Panzanella With Haloumi

This gorgeous salad is a perfect combinations of fresh seasonal greens, haloumi and sourdough bread - perfect for alfresco dining.

The ingredient of Green Panzanella With Haloumi

• 350g podded fresh broad beans
• 150g sugar snap peas
• 150g snow peas trimmed
• 4 slices seeded sourdough bread crusts removed cut into 2 5cm cubes
• 1 2 cup 125ml extra virgin olive oil
• 2 tbs white balsamic vinegar or white wine vinegar
• 1 tsp dijon mustard
• 1 garlic clove finely chopped
• 4 spring onions shredded
• 1 bunch watercress sprigs picked
• 2 tbs fresh chives finely chopped
• 2 tbs fresh mint leaves finely chopped
• 200g haloumi thickly sliced

The Instruction of green panzanella with haloumi

• blanch the broad beans in boiling salted water for 2 minutes or until tender drain and refresh under cold running water then remove tough outer skins blanch sugar snaps and snow peas for 1 minute drain and refresh set aside
• preheat oven to 180c place bread on a baking tray toss with 2 tbs olive oil then bake for 6 8 minutes until golden cool
• whisk together balsamic mustard garlic and 2 tbs olive oil set aside
• combine broad beans sugar snaps snow peas spring onion watercress and herbs in a large serving bowl
• heat remaining 2 tbs oil in a frypan over medium high heat pat haloumi dry with paper towel then cook for 1 1 2 minutes or until golden then turn and cook for a further 1 minute add to salad with bread and dressing toss to combine then serve

Nutritions of Green Panzanella With Haloumi

calories: 333 883 calories
calories: 21 7 grams fat
calories: 5 5 grams saturated fat
calories: 23 2 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 14 grams protein
calories: 67 milligrams cholesterol
calories: 556 milligrams sodium
calories: https schema org
calories: nutritioninformation