SUMMER BBQ "PANZANELLA"

January 25, 2023 / Hayden Quinn

A salad made on the BBQ! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite BBQ’s meats or bring it to the next family gathering.

Prep 00:15

Cook 00:20

Serves 8-10

Easy

Ingredients

3 thick slices ciabatta bread

250g block haloumi, cut into 1cm thick slices

2 different coloured capsicums (red, yellow or orange)

2 sweet corn cobs, husks off

400g mixed tomatoes, sliced into halves or quarters

Sumac dressing

3 tsp sumac

1 clove garlic, crushed

1/4 tsp salt

1/2 cup olive oil

1/4 cup red wine vinegar

To Serve

Small handful fresh mint leaves, finely chopped

Method

Step 1. Heat a BBQ grill to medium heat. Grill everything until lightly charred. Start with the corn which will take around 10 minutes. Then, the capsicum (around 5 minutes) and the bread (around 3 minutes). Grill the halloumi last, on high heat for around 1-2 minutes each side.

Step 2. Remove everything from the heat. Roughly tear or chop the ciabatta into inch-sized pieces and slice the haloumi into small chunks. Slice the capsicum into strips and cut the corn into 3cm rounds.

Step 3. To make the dressing, place all of the ingredients in a small jar and shake together to emulsify (or whisk together in a bowl). Adjust the seasoning to your taste.

Step 4. To assemble, Place all of the salad ingredients in a large bowl and pour over the dressing to your liking. Toss together with fresh mint and serve straight away.