Charred-vegetable salad with halloumi
Indulge in a delightful medley of charred vegetables and golden halloumi in this exquisite salad. Bursting with smoky flavors and vibrant tastes.
Ingredients:
- 2 cups basil leaves
- 2 tablespoons packed flat-leaf parsley leaves
- 1 tablespoon packed mint leaves
- 4 anchovy fillets, rinsed
- 2 tablespoons freshly grated Pecorino Romano cheese
- 1 tablespoon drained capers
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour
- Four 1/3-inch-thick slices of scamorza (1 1/2 to 60g each)
- 4 thick slices of peasant bread, toasted
Instructions:
- Using a food processor, mix together the basil, parsley, mint, anchovies, Pecorino, and capers until they are finely chopped. While the processor is running, slowly pour in 1/2 cup of olive oil and blend until you have a smooth mixture. Season with salt and pepper.
- Place the flour on a pie plate. Coat the cheese slices with flour, shaking off any excess. In a medium nonstick skillet, warm up the remaining 1 tablespoon of olive oil. Cook the cheese in the skillet over medium heat until it turns golden brown, approximately 3 minutes per side. Place the cooked cheese on 4 plates, top with the salsa verde, and serve with toasted bread.
Summary:
- Calories: 1346 kcal
- Fat: 99 g
- Protein: 25 g
- Carbs: 102 g
- Potassium: 1903 mg
- Magnesium: 194 mg