|For the dressing|
|3 tbsp sweet chilli sauce|
|Juice of 1 lime|
|1tbsp olive oil|
|For the salad|
|1 thick slice of bread, torn into small chunks|
|2 tsp oil|
|1 Little Gem lettuce, leaves separated|
|2 sticks of celery, sliced diagonally, keep any leaves to add to the salad|
|4 spring onions, sliced diagonally|
|6 radishes, quartered|
Step by step
Heat the oven to 200C/180C Fan. Put the bread onto an oven tray, drizzle with the oil and season well. Toast in the oven for 5 minutes.
Combine all of the dressing ingredients in a small bowl. Cut the halloumi into 8 slices and toss in half of the dressing. Cook on a BBQ, griddle or in a frying pan for 5 minutes, turning halfway through until they’re crisp and browned on the outside.
While the halloumi is cooking spread the leaves, celery, spring onion and radishes on a serving plate and drizzle with the remaining dressing. Scatter over the croutons then lay the halloumi slices on top and serve immediately.
Note: This works well in a flatbread or burger bun as a veggie BBQ option.