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A bowl full of summer; sunshine, colour, crunch and a salty hit of cheese. This vibrant harvest bowl turns fresh produce into a feast in minutes, perfect for long, sunlit afternoons when you crave something wholesome, light and beautiful.
Serves: 4
INGREDIENTS
- 250g halloumi, sliced 1 cm thick
- 300g vine-ripened or heirloom tomatoes, cut into wedges
- 2 sweet bell peppers (one red, one yellow), thinly sliced
- 1 small red onion, thinly sliced
- 1 handful fresh basil leaves
- a couple of pomegranate seeds
- 50g baby spinach or mixed greens
For the citrus-herb dressing:
- juice of 1 orange
- juice of ½ lemon
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey (or to taste)
- 1 garlic clove, minced
- salt & freshly ground black pepper
- zest of ½ lemon
- a pinch of chilli flakes, optional
METHOD
- Preheat a grill pan or griddle. Pat the halloumi slices dry and brush lightly with olive oil. Grill for 2–3 minutes per side until golden and marked. Set aside.
- In a large bowl, combine the tomatoes, peppers, onion, basil, pomegranate seeds and greens.
- Whisk together the orange juice, lemon juice, olive oil, honey, garlic, salt, pepper, lemon zest and chilli flakes (if using) to make the dressing.
- Drizzle two-thirds of the dressing over the salad and toss gently to coat.
- Divide into bowls or onto a large platter, then top with the grilled halloumi.
- Finish with the remaining dressing and garnish with extra basil or mint if desired.