Roast tomato and halloumi bruschetta recipe
Take a classic bruschetta to the next level with smoky barbecued halloumi and sweet vine tomatoes. Tossed in extra virgin olive oil, fresh basil and served on toasted sourdough bread, making a lovely light lunch or barbecue starter.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 669 calories / serving
Ingredients
- 2 vine tomatoes, halved
- 225g lighter halloumi, sliced into 4 thick slices
- 2 slices wholemeal sourdough
- 4 tbsp extra virgin olive oil
- 1 clove garlic, peeled and roughly chopped
- 2 tbsp fresh basil, roughly chopped
Each serving contains
- Energy
- 1055kJ 669.0kcal
- Fat
- 50g
- Saturates
- 18g
- Salt
- 3.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 22.6gProtein 31.7gFibre 3.6g
Method
- Toss the tomato halves and halloumi slices in a bowl with 1 tbsp extra virgin olive oil and season with black pepper. Place onto a hot barbecue and cook for 3-4 mins then turn carefully with a fish slice and cook for a further 2 mins until lightly charred and soft.
- Remove the tomato halves and halloumi from the barbecue and place onto a chopping board. Lightly brush the sourdough with 1-2 tbsp of extra virgin olive oil on both sides and season well. Lightly grill the sourdough slices on the barbecue for 1 min on each side until marked and lightly charred in places.
- Cut the tomato and halloumi into chunky pieces and place in a bowl with the garlic, basil and remaining olive oil and gently toss, taking care not to break up the tomato too much.
- Serve the topping piled onto the warm toasts.
- See more Barbecue recipes
