Spring onion & halloumi bruschetta with carrot & saffron salsa
- Preparation and cooking time
- Plus soaking
- Serves 4
- 225g pack halloumi cheese
- 4 carrots , thinly sliced into rounds
- 50ml extra-virgin olive oil
- pinch of saffron threads
- juice ½ lemon
- 100g whole blanched almond
- small bunch coriander , chopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clove , halved
- 12 spring onions , trimmed
- 1 red chicory , leaves separated
- 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.