Crispy Nectarine Halloumi Panzanella Cups

Ingredients

• 225 g halloumi, patted dry and cut into bite-size cubes
• 2 cups torn sourdough or rustic bread, roughly 2 cm pieces
• 2 ripe nectarines, sliced into wedges
• 1 cup cherry tomatoes, halved
• 1 small cucumber, shaved into ribbons or thin half-moons
• 1 packed handful fresh basil leaves
• 2 tbsp extra virgin olive oil, plus more for toasting
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1 tsp red wine vinegar
• Flaky salt and black pepper
• Pinch of chili flakes, optional

Method

1. Pat the halloumi very dry so it browns instead of steaming. Tear the bread into chunky pieces with rough edges for better crunch.
2. Heat a thin film of olive oil in a skillet over medium heat. Toast the bread for 4-6 minutes, turning often, until crisp and golden. Season lightly with salt and move to a plate.
3. In the same pan, sear the halloumi for 1-2 minutes per side. It should be golden on the outside and still soft inside. Avoid crowding the pan.
4. Whisk olive oil, lime juice, honey, red wine vinegar, pepper, chili flakes, and a tiny pinch of salt. Keep it bright and lightly sweet rather than heavy.
5. In a bowl, combine nectarines, tomatoes, cucumber, basil, warm croutons, and halloumi. Add half the dressing and toss gently. Add only enough extra dressing to make everything glossy.
6. Spoon into small cups or shallow bowls. Finish with extra basil, flaky salt, black pepper, and a few drops of dressing.

View on Instagram