SPRING ONION & HALLOUMI BRUSCHETTA WITH CARROT & SAFFRON SALSA
An interesting new starter idea of fried cheese from Cyprus, crispy toasted sourdough bread and a carrot topping
Provided by Good Food team
Categories Lunch, Starter
Time 55m
Number Of Ingredients 12
Steps:
- If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 611 calories, Fat 48 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium
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