HALLOUMI, HARISSA AND BACON TOASTS
Halloumi makes a satisfyingly substantial topping for a toastie due to its firm and almost ‘meaty’ texture. Drizzling it with honey or something equally sweet and syrupy is a good flavour counterpoint to the saltiness of the cheese.
SERVES 4
PREP 2 MINUTES
COOK 10–12 MINUTES
400g (14oz) halloumi, cut into 8 slices
8 thin-cut rashers (slices) streaky bacon or pancetta
4 thick slices of ciabatta or sourdough bread
olive oil, for brushing
2 tsp rose harissa
runny honey, for drizzling
Set a ridged griddle pan over a medium to high heat. When the pan is hot, add the halloumi and cook for 2–3 minutes each side until crisp and golden brown. Remove and keep warm.
Add the bacon to the pan and cook for about 2 minutes each side until golden brown and crispy. Remove and drain on kitchen paper (paper towels).
Brush the bread with olive oil and arrange in the hot pan. Toast for about 1–2 minutes on each side until lightly coloured.
Lightly spread the toasted bread slices with the rose harissa. Arrange the halloumi and crispy bacon on top and drizzle with honey. Serve immediately.
VARIATIONS
• Add some griddled cherry tomatoes, sliced (bell) peppers or mushrooms.
• Use a hot spicy chutney or chilli tomato jam instead of harissa.
• Drizzle with maple syrup, balsamic glaze or pomegranate molasses instead of honey.