Baguette with tomato jam, chorizo, halloumi and onions

Chorizo & halloumi breakfast baguette

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Prep: 15 mins Cook: 40 mins , 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 and extra info

Nutrition: per serving (4)

  • kcal872
  • fat39g
  • saturates17g
  • carbs91g
  • sugars38g
  • fibre7g
  • protein36g
  • salt4.2g
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Ingredients

  • 1 large avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red onion, halved and thinly sliced
  • drizzle of oil
  • 150g chorizo, sliced on an angle
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 250g block halloumi, sliced into 8 pieces
    Halloumi

    Halloumi

    ha-loo-mee

    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • 1 large baguette or 2 smaller ones
  • small bunch coriander, leaves picked

For the tomato jam

  • 400g can chopped tomatoes
  • red chilli, finely chopped (deseeded if you don't want much spice)
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 250g caster sugar
  • 150ml red wine vinegar

Method

  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.

  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.

  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.

  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.

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