Spring Onion & Halloumi Bruschetta With Carrot & Saffron Salsa
This recipe combines the hearty saltiness of halloumi with a vibrant carrot & saffron salsa, creating a delightful and flavorful dish. Each element - from the crispy halloumi to the zesty salsa - comes together to create a harmonious balance of flavors and textures. Serve this dish to impress your guests or enjoy a cozy night in with a gourmet twist.
— Constant Cookbook
Ingredients
- 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 almonds
- 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
Instructions
- 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.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 611 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.1 milligram of sodium
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