Читать книгу The Halloumi Cookbook - Heather Thomas - Страница 20

GRIDDLED HALLOUMI BRUSCHETTA

If you want to make this even healthier you can omit the bread and use the griddled halloumi as a base for the aubergine (eggplant) and salsa topping. To reduce the fat and calories, use a ‘low fat’ or ‘less fat’ brand of halloumi. If you don’t like tapenade, use green pesto instead.

SERVES 4

PREP 10 MINUTES

COOK 15 MINUTES

olive oil, for brushing

1 small aubergine (eggplant), sliced into rounds

250g (9oz) halloumi, cut into 8 slices

8 slices of crusty baguette

1 garlic clove, halved

2 tbsp black olive tapenade

GRIDDLED TOMATO SALSA

6 cherry tomatoes

¼ red onion, finely chopped

a few sprigs of basil, chopped

1 tbsp olive oil

juice of ½ lemon

a few drops of balsamic vinegar

sea salt and freshly ground black pepper

Brush a ridged griddle pan with olive oil and set over a medium heat. When it’s hot, add the aubergine (eggplant) and cook for about 2 minutes each side until softened, golden and attractively striped. Remove and drain on kitchen paper (paper towels). Keep warm.

Make the griddled tomato salsa: add the tomatoes to the hot griddle pan and cook for 3–4 minutes, turning occasionally, until starting to soften and char. Remove the tomatoes from the pan and chop coarsely. Mix with the other ingredients in a bowl and season to taste with salt and pepper.

Lay the slices of halloumi on the hot griddle and cook, in batches, for 2–3 minutes each side until crisp, golden and attractively striped. Don’t overcook or it will become too charred.

Rub the baguette slices with the cut garlic clove. Brush some more olive oil over the griddle pan and lightly toast the bread for 1–2 minutes each side.

Spread the toasted bread with the tapenade and top with the sliced aubergine (eggplant) and halloumi. Place a spoonful of the griddled tomato salsa on top and serve immediately while everything is still hot.