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Spring onion & halloumi bruschetta with carrot & saffron salsa

Spring onion & halloumi bruschetta with carrot & saffron salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus soaking
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving


  • 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.

Recipe from Good Food magazine, May 2012


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A star rating of 5 out of 5.2 ratings

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