Halloumi Panzanella

• For the croutons:
• 1 1/2 cups cubed good quality bread (I wanted a LOT of croutons - you could certainly use less)
• 3 cloves garlic, halved
• Olive oil
• Butter
• Salt and pepper
• For the salad:
• 1 handful of cherry tomatoes, halved or quartered if large
• 1 handful English cucumber in large dice
• 2 ounces (about) of halloumi cheese, cubed
• Excellent quality extra virgin olive oil and aged balsamic vinegar
• Salt and pepper

1. In a saute pan (non-stick is best for when you sear the cheese later), heat an equal amount of olive oil and butter with the garlic until just starting to sizzle. You'll need enough to coat all of the bread cubes, and can always add a little more if you need to. Toss in the bread cubes and sprinkle with salt and pepper (if your pan is too small, do this in batches). Saute over medium low to medium heat, tossing frequently until the croutons are golden and crisp on the outside. If you notice the garlic getting any more than a rich golden brown, fish them out and toss them.
2. Meanwhile, assemble the salad. Cut the vegetables and place them in a bowl. Cube the cheese and leave on the cutting board. Once the croutons are done, empty them onto a plate lined with a paper towel, and wipe out the pan. Replace on the heat and add the halloumi (no need to add oil), turning gently until golden brown on all sides.
3. Sprinkle salt and pepper on the veggies in the bowl, top with the cheese and croutons, then drizzle with the oil and vinegar. Toss and taste. Adjust seasonings as necessary and enjoy!

croutons, bread, garlic, olive oil, butter, salt, salad, handful of cherry tomatoes, handful, halloumi cheese, excellent, salt

Taken from food52.com/recipes/18636-halloumi-panzanella (may not work)