Halloumi and Sweet Pepper Salad with Pan-fried Salmon



Halloumi and Sweet Pepper salad with pan fried salmon

Halloumi and Sweet Pepper salad with pan fried salmon


This dish was inspired by Ottolenghi’s creations – pulling together a number of mediterranean flavours and colours to create something simple yet delicious. It was actually really quick to make and so works well mid-week.

Ingredients (serves 2 generously)

For the fish

2 salmon fillets

1 teaspoon red pesto

Handful of breadcrumbs mixed with lemon zest and black pepper (I actually used Waitrose’s version – qicker and more convenient)

For the salad

1 pack of asparagus tips

handful of spinach leaves/other mixed salad

baby peppers, sliced lengthways and salted

1 courgette, thinly sliced

Olive oil

Fresh lemon, squeezed

1 packet of halloumi (or to taste), sliced thickly

1 Lemon


1. Prepare the fish spread the pesto lightly onto the fillets and then sprinkle with the seasoned breadcrumb mix – you can then either oven bake or pan fry the fish (I pan-fried it with a little olive oil to stop it sticking) I think the fish usually takes around 12-15minutes depending how you like it done.

2. Meanwhile you can prepare the salad: Slice the peppers lengthways and lay on a baking tray – pour over a generous table-spoon of olive oil and sprinkling of sea salt and roast in oven at around 180 degrees for 30-40 minutes (check the peppers as ovens vary and you don’t want to char them). Once ready, leave to cool on kitchen towel

3. Pan fry the halloumi until golden on both sides and transfer to a plate to cool

4. Pan fry the sliced courgette with a little olive oil and sea salt until it starts to tinge brown at the edges, and similarly transfer to cool on a plate

5. Blanch the asparagus in boiling water for 2-3 minutes and drain

6. Now it’s time to assemble all the ingredients. I layered them up so that you can see all the colours together. I started with the salad leaves and then alternated layers of the asparagus, courgette, halloumi and peppers, finishing with the fillets of salmon. I then drizzled the salad with the leftover oil from cooking the peppers, some freshly squeezed lemon and a sprinkle of sea salt and za’taar

7. Serve with crusty baguette and fresh lemon wedges


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