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Halloumi sourdough toasts with chilli pear relish
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250g pack No.1 Waitrose Halloumi With Mint, cut into 6 slices
2 thick slices sourdough
1 tbsp pumpkin seeds
1 tbsp extra virgin olive oil, plus extra to drizzle
1 tsp white wine vinegar
1 red chicory, trimmed and separated into leaves
½ large avocado, sliced
For the chutney (serves 8)
4 firm Rocha pears, peeled, cored and roughly chopped
1 large onion, roughly chopped
2.5cm piece fresh ginger, peeled and roughly chopped
2 large red chillies, roughly chopped
2 tbsp sunflower oil
227g can chopped tomatoes
200g golden caster sugar
75ml white wine vinegar
1. For the chutney, put the pears, onion, ginger and chillies into a food processor and pulse until finely chopped. Heat the oil in a frying pan, then add the chopped mixture and ½ tsp salt. Cover and cook over a medium heat for 10 minutes, stirring now and then, until softened.
2. Stir in the tomatoes, sugar and vinegar and bring to the boil. Bubble for 10 minutes, uncovered and stirring often, until thick and glossy.
3. Preheat the grill to high. Grill the halloumi on a baking tray for 5 minutes or until golden, then keep warm. Put the sourdough and pumpkin seeds on another baking tray and grill until toasted.
4. Whisk together the olive oil and vinegar. Season and toss with the chicory leaves. To serve, top the toast with a spoonful of chutney, then the halloumi, avocado and chicory. Serve scattered with the pumpkin seeds and drizzled with a little extra olive oil. The remaining relish can be kept in a sealed jar in the fridge for up to 3 days.
Typical values per serving:
(with 1 serving of chutney); vegetarian
This recipe was first published in Thu Nov 26 10:57:20 GMT 2020.