Greek Halloumi Panzanella

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Cut capsicum into quarters then cut each quarter in half on a diagonal to create eight triangle pieces. Toss on prepared tray with a drizzle of olive oil, season with salt and pepper and cook for about 15 minutes, until soft and caramelised. Roughly tear or cut ciabatta into 2cm pieces.
2. When capsicum has 5 minutes cook time remaining, remove from oven and add ciabatta to tray. Return to oven for about 5 minutes, until ciabatta is lightly toasted. Place panzanella spice in a bowl with hot water and let stand for about 1 minute. Add lemon zest and juice and olive oil. Mix well to combine and set aside.
3. Slice halloumi in quarters diagonally so you end up with four triangles. Cut again through the centre so you end up with eight triangles. Add halloumi to bowl with lemon/spice mixture, toss to coat and set aside. Whisk all panzanella dressing ingredients in a small bowl and set aside.
4. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook halloumi for 1-2 minutes each side, until soft and golden. Peel cucumber into long, thin ribbons, stopping when you reach the seeds. Thinly slice remaining cucumber core.
5. Place roasted capsicum, ciabatta, cucumber ribbons, chopped cucumber, cherry tomatoes, olives and rocket in a large bowl. Pour over half the panzanella dressing and gently toss to coat. Season with salt and pepper.
6. To serve, divide Greek panzanella salad between bowls and top with pieces of halloumi.