Baguette with tomato jam, chorizo, halloumi and onions

Chorizo & halloumi breakfast baguette

  • Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus cooling
  • Easy
  • (plus extra tomato jam)

Treat yourself to this hearty chorizo and halloumi breakfast baguette – perfect for the weekend. Make the rich tomato jam in advance and then enjoy it on sausage sarnies, a cheeseboard, chicken thighs…

Nutrition: per serving (4)
NutrientUnit
kcal872
fat39g
saturates17g
carbs91g
sugars38g
fibre7g
protein36g
salt4.2g
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Ingredients

For the tomato jam

Method

  • STEP 1

    To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.

  • STEP 2

    Halve the avocado and scoop into a bowl. Add half the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle.

  • STEP 3

    Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side of the pan and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.

  • STEP 4

    Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette, and the tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.

RECIPE TIPS
CHORIZO OIL

Don’t waste any chorizo oil in the pan – it’s packed with flavour. Drizzle it over the bread before spreading with the tomato jam and mashed avocado.

Goes well with

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    Rating: 4 out of 5.11 ratings
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