Chargrilled Sourdough, Tomato and Haloumi Salad

A Luscious and Healthy Salad, Full of Goodness and Deliciousness.

A Luscious Salad, Full of Goodness

The Monday Morning Cooking Club gals always try our best to nourish us and our families with wonderful food. For salads we choose vegetables and leaves rich in colour and antioxidants, the best local extra virgin olive oil, and ingredients from sources we trust. And then simply put it all together with a good dose of love, the essential ingredient.

We love vibrant food that awakens the palate and the soul and this salad is a mouthwatering feast for all senses, full of colour, texture and immense flavour.

 

 

Chargrilled Sourdough, Tomato and Haloumi Salad
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
A gorgeous and vibrant salad, full of flavour and texture
Servings Prep Time
8 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
8 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Chargrilled Sourdough, Tomato and Haloumi Salad
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Print Recipe
A gorgeous and vibrant salad, full of flavour and texture
Servings Prep Time
8 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Servings Prep Time
8 10 minutes
Cook Time Passive Time
20 minutes 5 minutes
Ingredients
Dressing
Servings:
Units:
Instructions
  1. Slice the sourdough into thick slices. Brush each side generously with the olive oil and cook on a hot grill pan until well charred. Set aside.
  2. Thickly slice the tomatoes and halve the baby tomatoes.
  3. Halve and finely slice the red onion.
  4. 20 minutes before serving: Tear the bread into large chunks and toss with the tomatoes, onion, olives, capers and parsley. Mix together the dressing ingredients and pour over the salad. Toss to combine.
  5. Thickly slice the haloumi and press with paper towel to remove any extra moisture.
  6. When you are ready to serve the salad, heat a frypan to hot. Quickly sear the haloumi slices on both sides until golden, a couple of minutes. Place on top of the salad and serve immediately.

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7 Comments

  1. Annabelle

    Grilled halloumi is really one of my favorite things on earth; that salad looks great!

  2. Nancie McDermott

    Gorgeous good-to-eat/good-for-us dish. We have an unfortunate cultural misconception here in the USA that it’s either one or the other — there’s great food we love to eat, and nutritious/healthy food that we ‘should’ consume ‘or ELSE’! Your photos and recipe brush that nonsense aside and stir up an “I want that!” passion that must be satisfied. Some foodie I am — not familiar with haloumi cheese. That will change shortly, thanks to you.

  3. Lucy

    What a beautiful salad! I love the idea of crispy melted cheese and croutons.

  4. Karen Whitcroft

    I love the first two cook books and can’t wait to cook everything in the third.

    1. Lisa Goldberg

      Thanks so much Karen – please let us know what you try first! x

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Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

Ingredients
Cake
125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
Icing
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Instructions
Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
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#lamongtons #australiaday #australiaday2021 #australiansummer #dessert #desserts #chocolatedesserts #bakinginspo #cookinginspo #chocolate #chocolatelover
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You can now pre order our beautiful organic cotton aprons via our website for dispatch mid Feb. We sold out of our first run in December and we'd love to order some more for all of you who missed out.

They are comfortable, durable and highly functional (so many pockets!), the ultimate kitchen accessory which will allow you to be as messy as you want - in style! Manufactured ethically in Australia by @creamcollection_pro we can offer you 2 sizes - small (Merelyn, Natty wear) or regular (Lisa, Jaks wear) - so head to our website and order yours today! Just click the link in our bio.
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