Grilled Halloumi "Schnitty" Salad

Serves 4

Ingredients:

• 340g Heirloom tomatoes, cut into wedges
• 200g Lebanese cucumbers, sliced
• 240g Red capsicums, seeded and chopped
• 100g Red Onion, thinly sliced
• 100g Kalamata olives, pitted
• 4g Flat leaf parsley, sliced
• 48g KNORR Tomato Powder Gluten Free
• 240ml Boiling water
• 400 g Haloumi

To Serve

• 20g KNORR Italian Glaze with Balsamic
• Extra Virgin Olive Oi
• Lemon Wedges

Method

• To make the salad, combine the tomato, cucumber, red capsicum, red onion, olives and parsley.
• Toss gently and set aside.
• Combine KNORR Tomato Powder with boiling water in a pot. Stir until combined then simmer for a minute. Keep warm.
• Cut each block of haloumi lengthways to make 10 slices about 1 cm thick. Grill or shallow fry until golden.

To Serve

Place salad on serving plates and drizzle with KNORR Italian Glaze with Balsamic and olive oil. Top with haloumi schnitty and spoon over tomato sauce. Serve immediately with lemon wedges.