RECIPE

Panzanella Salad with Grilled Halloumi, Peaches, Spring Vegetables and Edible Flowers

Name: Panzanella Salad with Grilled Halloumi, Peaches, Spring Vegetables and Edible Flowers
Cook time: 1 h
Yield: 8

Recipe Created For

Minimalist Serving Bowl

Main Course

Vegetables

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Dressing

1 cup (250 ml) green and/or purple basil leaves
2 tbsp (30 ml) oregano leaves
2 garlic cloves, peeled and smashed
1 tsp (5 ml) kosher salt
½ cup (125 ml) olive oil
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) red wine vinegar
1 ½ tbsp (22.5ml) maple syrup

Salad

4 cups (1 litre) stale crusty bread, torn into 1 ½-inch (2.5 cm) pieces
¼ cup (60 ml) olive oil
2 zucchini, cut into slices ½ inch (1 cm) thick on an angle
4 fresh peaches or apricots, pitted and cut into 8 wedges each
2 blocks (160 g each) halloumi cheese, patted dry and cut into rectangles ½ inch (1 cm) thick
1 small red onion, very thinly sliced
1 large bunch Tuscan kale, stems removed, leaves torn into 1 ½-inch (2.5 cm) pieces
1 tbsp (15 ml) lemon juice
4 vine tomatoes, cut into 8 wedges each
1 cup (250 ml) green and/or purple basil leaves
Edible flowers, to taste

Our Panzanella Salad with Grilled Halloumi, Peaches, Spring Vegetables, and Edible Flowers offers a unique twist to traditional salad recipes, injecting some much-needed substance. Featuring grilled halloumi, peaches, and spring vegetables, this salad is sure to impress your guests. The arrangement of edible flowers are gently positioned on this serving dish, acting as a thoughtful final touch.

The Square Skillet Grill is the ideal piece of cookware for this recipe, grilling the halloumi to perfection, enhancing its texture and flavour profile. Its slightly abrasive interior develops a natural patina over time, making it ideal for searing ingredients. The combination of halloumi, peaches, and zucchinis ultimately ensures your dish will not be lacking in texture and flavour, delivering a well-balanced meal for the whole family to enjoy,

Celebrate the arrival of summer this year with our Panzanella Salad with Grilled Halloumi, Peaches, Spring Vegetables, and Edible flowers. Be sure to serve with basil and kale leaves for the extra green component! This recipe offers a bold splash of colour to any dinner table, serving up to eight portions in under an hour. Here are the steps to follow along with the ingredients you’ll need before preparing this extra healthy salad recipe!

INGREDIENTS

Dressing

1 cup (250 ml) green and/or purple basil leaves
2 tbsp (30 ml) oregano leaves
2 garlic cloves, peeled and smashed
1 tsp (5 ml) kosher salt
½ cup (125 ml) olive oil
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) red wine vinegar
1 ½ tbsp (22.5ml) maple syrup

Salad

4 cups (1 litre) stale crusty bread, torn into 1 ½-inch (2.5 cm) pieces
¼ cup (60 ml) olive oil
2 zucchini, cut into slices ½ inch (1 cm) thick on an angle
4 fresh peaches or apricots, pitted and cut into 8 wedges each
2 blocks (160 g each) halloumi cheese, patted dry and cut into rectangles ½ inch (1 cm) thick
1 small red onion, very thinly sliced
1 large bunch Tuscan kale, stems removed, leaves torn into 1 ½-inch (2.5 cm) pieces
1 tbsp (15 ml) lemon juice
4 vine tomatoes, cut into 8 wedges each
1 cup (250 ml) green and/or purple basil leaves
Edible flowers, to taste

EQUIPMENT

INSTRUCTIONS

Dressing

In a Mortar, crush the basil, oregano, garlic and salt into a paste.

Transfer to a large bowl. Whisk in the oil, lemon juice, vinegar and maple syrup. Season with pepper and more salt to taste. Set aside.

Salad

Preheat the oven to 300°F (150°C).

Spread the bread pieces out on a large baking sheet. Toast in the oven until the bread is dried out and crispy, about 10 minutes.

Transfer the bread to a large bowl and toss with 2 tbsp (30 ml) of the olive oil. Season with salt and pepper.

In a Square Skillet Grill over medium-high heat, grill the bread cubes until nicely marked on all sides. Set aside in the same bowl. Wipe out the grill.

In another large bowl, toss the zucchini, peaches and halloumi with the remaining oil. Season with salt and pepper.

Grill the zucchini until nicely marked on both sides and slightly tender. Add to the bowl of dressing along with the red onion.

Grill the peaches until nicely marked on both sides. Add to the bowl of dressing.

Grill the halloumi pieces until nicely marked on both sides and warmed through. Add to the bowl of dressing.

In a Minimalist Serving Bowl, massage the kale with the lemon juice. Season with salt and pepper. Drain the zucchini, onions, peaches and halloumi from the dressing and add to the Serving Bowl. Add the bread, tomatoes and basil. Drizzle with the dressing, to taste. Toss gently to combine. Adjust the seasoning.

Garnish with the flowers and serve.