Halloumi panzanella salad

• large red onion↗1

  halved and finely sliced

• red wine vinegar↗4 tbsp tbsp
• ripe vine tomatoes↗800g g

  cut into irregular chunks

• jar red and yellow roasted peppers290g g

  drained and roughly chopped

• ciabatta↗1

  loaf (about 270g), cut into 2cm chunks

• extra virgin olive oil↗1 tbsp tbsp
• block halloumi↗250g g

  cut into 8 thick slices

• basil↗small pack

  leaves picked

Step-by-step instructions

1. 1

   Put the red onion in a large bowl and mix with the vinegar and a pinch of salt. Leave to sit for 10 mins. Add the tomatoes, peppers, ciabatta and olive oil, and toss together. Leave to sit for 15 mins so that the bread absorbs all the juices.

2. 2

   Meanwhile, heat a non-stick frying pan over a medium heat and cook the halloumi for 3-4 mins each side until golden. Check the seasoning of the salad, then tip out onto a large platter. Top with the halloumi, then roughly tear the basil leaves and scatter over.