Spring onion & halloumi bruschetta with carrot & saffron salsa

Spring onion & halloumi bruschetta with carrot & saffron salsa

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(2 ratings)

Prep: 20 mins Cook: 30 mins Plus soaking


Serves 4
An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal611
  • fat48g
  • saturates13g
  • carbs24g
  • sugars11g
  • fibre6g
  • protein21g
  • salt2.1g
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  • 225g pack halloumi cheese
  • 4 carrot, thinly sliced into rounds



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50ml extra-virgin olive oil
  • pinch of saffron threads



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g whole blanched almond
  • small bunch coriander, chopped
  • 2 tbsp vegetable oil
  • 4 slices sourdough bread
  • 1 garlic clove, halved
  • 12 spring onion, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chicory, leaves separated



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…


  1. If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.

  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.

  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.

  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.

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Comments (4)

Mattoliver32's picture

Great recipe! Made this once as a starter and then made them as small canapés instead. Thought the canapés worked much better with this recipe. I blitzed the carrot salsa a little more than what I would consider 'coarsely blitzed' so that I could spread it onto the mini bruschettas. I then put the fried halloumi on top with the spring onion on top of that. Mixed chopped garlic in with the spring onion rather than individually rubbing it on each bruschetta (would have taken me ages!!). I then put it in the oven for 10 minutes before the guests arrived which made the halloumi nicely soft. Worked out very well!! Would definitely recommend.

NewCookMuso's picture

Hi! Thanks for this - forgive the stupid question, but when you say 'I then put it in the oven for 10 minutes before the guests arrived which made the halloumi nicely soft.' Did you put the WHOLE LOT (the entire canape) in the over for 10 mins (bruschetta, salsa, cheese, onion and all), or did you just mean the cheese? Just curious about whether when you served them, the salsa and bread itself was cold or hot. Hoping to do this for a dinner party on friday. Thanks!

hannahlouise1234's picture

Made this for a side for a dinner party and they all loved it! Will be making this more often.

adamj1984's picture

Makes for a very classy barbecue starter/side. Plus the salsa can be made ahead. Will definitely be doing this again.

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