|It tastes as good as it looks|
- Haloumi, sliced into approx 1 cm deep slices the length and width of your turkish bread
- 12 perino/grape/cherry tomatoes (perino tomatoes are my favourite)
- Balsamic reduction/balsamic glaze.
- 1/2 Avocado
- 2 tbs Basil Pesto
- 2 serves of Turkish break or normal toast if you don’t want to get too carried away
- Preheat oven to approximately 90 degrees Celcius to allow the bread to stay warm while cooking the other ingredients.
Slice approximatley 2 inches of turkish bread per person, then slice it in half width-wise to make two slices per person. Lightly toast each side over a hot pain with a small drizzle of rice bran or olice oil until toasted on both sides. Place bread in the oven to stay warm.
Toasting the first side.
- Slice tomatoes in half. Season, then fry tomatoes in rice bran oil until soft. I use rice bran oil for cooking due to its higher smoke point than olive oil, and it contains oryzanol and tocotrienol – both good for heart health. I need to be aware of these given my family history of heart-related health problems. Olive oil is still my choice for marinating, drizzling over salad or anything else uncooked due to its health benefits when not exposed to high temperatures.
Fry haloumi in a pan until slightly crispy on the outside, then flip. This should take about approx. 2-3 minutes per side on medium heat.
Top your Turkish bread with basil pesto, then tomato.
- Add haloumi then avocado.
Finally, present by drizzling a circle or two of balsamic glaze around the meal, ready to dip in to taste. I eat this meal with a knife and fork.
Ideally present this meal on plain plates which do not already have black swirls to enhance the look.
You could also drizzle the glaze over the top, but I wanted to use it as a dipper only today.
My Take Aways
Yum. This was surprisingly easy to make. It was also very filling. I will definitely make it again. The dragon loved it, especially how simple and quick it was. The Turkish bread we bought gave us way too much, so we have mega cling-wrapped the leftovers to freeze for another time.
After making it I am inspired to make a caprese salad (tomato, basil leaves and bocconcini or mozzarella) drizzled with a very small amount of balsamic glaze alongside a steak marinated in balsamic vinegar, olive oil and garlic, as well as a warm chicken salad using some of these ingredients and a few more thrown in….watch this space…
Amount Per Serving