Bruschetta With Saffron & Carrot Salsa

Bruschetta With Saffron & Carrot Salsa

SPRING ONION & HALLOUMI BRUSCHETTA WITH SAFFRON & CARROT SALSA

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

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50

INGREDIENTS

SCALE
  • 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

INSTRUCTIONS

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.

Keywords: Saffron, Bruschetta, Yaqoot Saffron, Salsa

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