Seared Haloumi Bruschetta with Rocket and Fresh Herb Dressing

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy

Preheat oven to 180°C. Remove butter from fridge to allow it to soften. Chop tomato. Trim ends from spring onion and slice. Pick and chop parsley & mint leaves, discarding stems. Slice haloumi into 1cm thick slices. Peel and mince garlic. When the butter reaches room temperature mix with minced garlic.

Cut Turkish bread in half lengthways. Spread garlic butter on the cut sides of the Turkish bread. Place on a lined baking tray and bake in the oven for 10-15 minutes until the butter has melted and the Turkish bread is golden brown.

To a small bowl or jug, add parsley and mint, capers, spring onions, 1-2 tbsp of olive oil and the juice of half a lemon (to taste). Season with salt and pepper. Blend with a stick blender for 5-10 seconds to partially blend the dressing whilst keeping some chunks.

Put a frying pan over a medium high heat. Add a drizzle of olive oil. Add the sliced haloumi in a single layer. Cook until the bottom is golden brown, 1-2 minutes. Flip and repeat.

Add a teaspoon or two of the herb dressing to the chopped tomato and mix. Divide the garlic bread between serving dishes. Layer the haloumi onto the toasted garlic bread, followed by the chopped tomato, rocket and drizzle over the herb dressing. Top with the Turkish bread lid. Enjoy