BBQ · Vegetarian
25 January 2023
Summer BBQ “Panzanella”
A salad made on the barbecue! This one is a colourful, summertime crowd pleaser. A cross between a panzanella and a fattoush; serve it alongside your favourite barbecue’s meats or bring it to the next family gathering.
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
- ¼ tsp salt
- ½ cup olive oil
- ¼ cup red wine vinegar
To serve
- Small handful mint leaves, finely chopped
Method
- Heat a barbecue 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 haloumi last, on high heat for around 1–2 minutes each side.
- 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.
- 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.
- 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.
Notes
You’ll find sumac at Middle Eastern food shops and spice shops.
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