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Halloumi & pesto ciabatta
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2 ciabatta rolls
1 red pepper, cut into 8 slices
250g pack essential Waitrose Cypriot Light Halloumi, cut into 8 slices
2 tsp olive oil
1 tbsp Waitrose Green Pesto With Basil
Handful wild rocket
1 Jack Hawkins tomato, sliced into 4
1. Preheat the oven to 200°C, gas mark 6. Bake the rolls for 8-10 minutes.
2. Toss the pepper and halloumi in the oil and coat evenly. Griddle the peppers, 4 minutes each side, remove and keep warm in a large bowl, then griddle the halloumi for 1 minute each side and add to the bowl. Toss in the pesto.
3. Cut the rolls in half and brush the cut sides with oil and griddle for 1 minute to toast. Top each with rocket, a slice of tomato, 2 slices of halloumi and peppers.
Typical values per serving:
This recipe was first published in April 2016.