Grilled haloumi and tomato bruschetta with za'atar caper salsa

Name: Grilled haloumi and tomato bruschetta with za'atar caper salsa recipe
Yield: 4
Ingredients: 20.00 ml extra virgin olive oil; 450g haloumi, cut lengthways into 1cm-thick slices; 8 slices sourdough, toasted; 1 garlic clove, halved; 500g heirloom tomatoes, sliced; 60ml olive oil; 40.00 ml drained capers, rinsed, chopped; 40.00 ml finely chopped flat-leaf parsley leaves; 40.00 ml finely chopped basil leaves, plus extra sprigs to serve; Finely grated zest and juice of 1 lemon; 2 tsp za’atar

3 ratings

P74 Grilled haloumi and tomato bruschetta with za'atar caper salsa

Jump to recipe

by Warren Mendes

delicious. team

Mar 01, 2023

Warren Mendes gives new meaning to grilled cheese with this open haloumi bruschetta.

1 tbs extra virgin olive oil
450g haloumi, cut lengthways into 1cm-thick slices
8 slices sourdough, toasted
1 garlic clove, halved
500g heirloom tomatoes, sliced

Chilli caper salsa

1/4 cup (60ml) extra virgin olive oil
2 tbs drained capers, rinsed, chopped
2 tbs finely chopped flat-leaf parsley leaves
2 tbs finely chopped basil leaves, plus extra sprigs to serve
Finely grated zest and juice of 1 lemon
2 tsp za’atar

Method

1.

For the salsa, combine all the ingredients in a medium bowl. Season with freshly ground black pepper and set aside.
2.

Heat oil in a large non-stick frypan over high heat. In batches, if necessary, cook the haloumi for 2 minutes, turning once, until golden. Set aside and keep warm.
3.

Rub the warm toasted sourdough with the cut side of the garlic clove. Top toast with tomato and haloumi. Spoon over a little salsa and serve with remaining salsa and basil sprigs.