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Halloumi and British Tomato Toasts with Mint Pesto

Serves: 2

Ready in: 15 to 30 mins

Cost Cutting Quick Make

Enjoy char-grilled sourdough, topped with grilled halloumi and sliced British tomatoes, given a fresh twist with quick-to-make mint pesto.

Halloumi and British Tomato Toasts with Mint Pesto Recipe: Veggie Magazine

Ingredients:

4 slices sourdough bread
2tbsp olive oil
150g Halloumi cheese, sliced
4 large British vine tomatoes, sliced

For the Mint pesto:
Small bunch of mint
5tbsp olive oil
1tsp white wine vinegar
50g ground almonds
Salt and freshly ground black pepper

method:

  • First, make the mint pesto. Pick the mint leaves from the stalks and put them into a small blender with the olive oil, vinegar and a splash of water. Blitz together for a few moments. Add the ground almonds and blend for a few more seconds. Season with a little salt and pepper.
  • Brush the slices of sourdough with olive oil, then char-grill or grill until lightly browned.
  • At the same time, dry-fry the slices of halloumi in a frying pan, turning them over once and cooking until golden brown.
  • Arrange the slices of sourdough on two serving plates. Spread with mint pesto, then add the sliced tomatoes and Halloumi cheese. Serve, drizzled with a little more pesto sauce
Print Recipe Recipe courtesy of The British Tomato Growers' Association. British Tomato Fortnight runs from 20th May - 2nd June 2019.

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