Breaded Halloumi Salad

I told you I’d be back with another halloumi recipe! This one is a real summer delight with breaded halloumi baked into crispy, gooey goodness and added into a salad of fresh leaves with baked red pepper. This salad is so easy to make, from the ingredients I was able to make 4-5 portions so more than enough for a light summer dinner, or the perfect meal prep for weekday lunches. I didn't include any type of dressing on this but I did add little mayo myself when it came to eating it but if you have a favourite salad dressing then try it on this recipe! 


Ingredients 
Serves 4-5 

225g Pack of Halloumi
3 tbsp Plain Flour 
1 Egg 
3 tbsp Golden Breadcrumbs 
1 Bell Pepper 
1 Cucumber 
Salad Leaves of your choosing 


Preheat the oven to 200C/ 180 Fan/ Gas Mark 4. Cut the bell pepper into slices then arrange them on a greased baking tray or silicone baking mat and set aside. You don’t have to cook the peppers I just preferred it. 


Now onto the halloumi. You’ll need three bowls, one with flour, one with egg and one with breadcrumbs. 


Cube the halloumi into bite-sized chunks and in this order, coat the halloumi in flour, dip it into the egg and turn it over so it's fully coated then roll in the breadcrumbs. Repeat this with each chunk then add them onto the baking tray with the pepper. Cook these in the oven for around 20-30 mins, turning over halfway through until the pepper has softened and your halloumi is gooey. 



Arrange the salad leaves in bowls, cut 4-5 slices of cucumber for each bowl, and evenly distribute the peppers and breaded halloumi. 


And you’re all done! The biggest thing that hit me about this salad is the vibrancy and the colours, we’re always told that if a dish has lots of colours it must be healthy and contain an even amount of vitamin and minerals from all those colourful foods, I don’t think this salad is any different! The halloumi is better eaten while it's still warm and if you do want to keep it just be aware that once the halloumi goes cold it does firm up again so the dish is best eaten fresh and warm when it’s made. I really enjoyed this one and it definitely filled me up at lunchtime. 
If you’re just getting into meal prep or haven’t used halloumi before, I would deifntley give this recipe a go as it’s so simple and quick to make and with the easy to find ingredients you’ll be able to make this again and again! 

H x 

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