Crunchy outside, with that beautiful soft halloumi bite on the inside, these croutons are genius. Leave them halloumi to cook until the breadcrumbs are a deep brown.

Recipe adapted from MOB Veggie, Pavilion

• Preheat your oven to 180°C fan (200°C).
• Cut your peppers into chunks. Add to a roasting tray with salt, pepper and a drizzle of olive oil. Roast for 40 minutes or until charred and soft.
• Pesto time: first toast the  pine nuts in a dry frying pan. Into a blender add 20 g of the toasted pine nuts, a handful of basil leaves, the juice of a lemon, the garlic clove and Parmesan. Add the olive oil and blend until smooth.
• Courgette time: cut your courgettes into thin strips. Drizzle with olive oil, salt and pepper. Add to a hot griddle pan and cook for 5–6 minutes on each side.
• Halloumi time: Cut your halloumi into small cubes. Get 3 bowls out. Add flour to one, 2 eggs to another (whisk them up) and breadcrumbs to the third. 
• Dip your halloumi in the flour, then the eggs, then the breadcrumbs.
• Get a pan on the heat. Fill it up 2 cm high with vegetable oil. Heat the oil, and then add the croutons to the pan. Cook for 3–4 minutes until golden brown.
• Remove the croutons from the heat and place them on some kitchen paper.
• Halve your cherry tomatoes.
• Add all of your ingredients, along with a bag of rocket and the leftover pine nuts, to a large salad bowl. Pour over your pesto dressing, toss it all together and serve it up.