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Serves 4 Starters and mains
Preheat the oven to 190°C/ 375°F/Gas 5. To make the panzanella, brush both sides of the bread with the oil and bake for 5-8 minutes, until lightly golden and crisp. Remove from the oven and set aside. Turn the oven down to a low heat.
In a large bowl, combine the watermelon, tomato, onion, cucumber and capers.
To make the dressing, whisk all the ingredients together and season. Pour the dressing over the watermelon mixture. Break the toasted bread into small pieces and toss through the salad.
Heat a large frying pan over a medium heat. Add the halloumi and cook 2-3 minutes, carefully turning once, until golden all over.
Meanwhile, drizzle the flatbreads with oil and warm in the oven. Top each flatbread with the panzanella and halloumi, garnish with basil leaves and serve immediately.
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