Spring onion & halloumi bruschetta with carrot & saffron salsa
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 30 mins
Plus soaking
A star rating of 3.8 out of 5.4 ratingsRate
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An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g pack halloumi cheese
-
4 carrots
thinly sliced into rounds
-
50ml extra-virgin olive oil
-
pinch of saffron
threads
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juice ½ lemon
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100g whole blanched almond
-
small bunch coriander
chopped
-
2 tbsp vegetable oil
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4 slices sourdough bread
-
1 garlic clove
halved
-
12 spring onions
trimmed
-
1 red chicory
leaves separated
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Nutrition: per serving
- kcal611
- fat48g
- saturates13g
- carbs24g
- sugars11g
- fibre6g
- protein21g
- salt2.1g
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Method
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step 1
If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
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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.
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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.
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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.
Recipe from Good Food magazine, May 2012
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A star rating of 3.8 out of 5.4 ratings
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