Spring onion & halloumi bruschetta with carrot & saffron salsa
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 225g pack halloumi cheese
- 4 carrotsthinly sliced into rounds
- 50ml extra-virgin olive oil
- pinch of saffronthreads
- juice ½ lemon
- 100g whole blanched almond
- small bunch corianderchopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clovehalved
- 12 spring onionstrimmed
- 1 red chicoryleaves separated
Nutrition: per serving
- kcal611
- fat48g
- saturates13g
- carbs24g
- sugars11g
- fibre6g
- protein21g
- salt2.1g
Method
step 1
If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
step 2
Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.
step 3
Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.
step 4
While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.
