lunch
Herby Halloumi Caesar Salad
Info
A Caesar Salad, but not as you know it. We’ve brightened the classic dressing with dill and parsley for a herby twist, and swapped the usual crunch for golden-fried halloumi—bringing bold flavour and salty, cheesy bite.Ingredients
Method
Ingredients
Halloumi:
- 225g halloumi, sliced into 1 cm pieces
- 40g plain flour
- 1 large egg, whisked
- 50g fine breadcrumbs
- ½ tsp Bart Oregano
- Vegetable oil for shallow frying
Croutons:
- 3-4 slices day-old bread, cut into 2cm cubes (we used ciabatta)
- 1 tbsp olive oil
- ½ tsp Bart Garlic Granules
- ½ tsp Bart Oregano
- Salt
Dressing:
- 1 tsp Bart Garlic Paste
- 1 tsp Dijon mustard
- 1 tbsp lemon juice + ½ tsp zest
- 1 tsp finely chopped capers
- 100g mayonnaise
- 2 tbsp grated Parmesan
- ½ tsp Bart Parsley
- ½ tsp Bart Dill
- ¼ tsp Bart Ground Black Pepper
- Water to loosen (1–2 tsp)
Salad Base:
- 2 small romaine hearts, chopped
Method
1. Start by making the croutons. Toss the bread with olive oil, garlic granules, oregano, and salt. Bake at 180°C/160°C fan for 10–12 min until golden, flipping halfway.
2. Next bread the halloumi. Add the flour, egg, and breadcrumbs to 3 separate medium bowls. Stir the oregano into the breadcrumbs. Dip each piece first into the flour followed by the egg and breadcrumbs. Use one hand for dry and the other for wet.
3. Now fry the halloumi. Add just enough oil to coat the bottom of a large frying pan and place over a medium heat. Fry the halloumi for 2-3 minutes on each side, or until golden. Drain on paper towels.
4. Now make the dressing. Whisk together the garlic paste, mustard, lemon juice/zest, capers, mayo, Parmesan, dried herbs, and pepper. Add a splash of water to reach desired consistency. Taste and adjust seasoning.
5. Assemble the salad. Toss the chopped romaine with the dressing. Add the croutons and toss again. Divide between two to three bowls and top with crispy halloumi.
Finish with cracked black pepper and extra Parmesan.
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