Spring onion & halloumi bruschetta with carrot & saffron salsa

• halloumi cheese↗225g g
• carrots↗4

  thinly sliced into rounds

• extra-virgin olive oil↗50ml ml
• saffron

  threads

• juice ½ lemon
• whole blanched almond↗100g g
• coriander

  chopped

• vegetable oil↗2 tbsp tbsp
• slices sourdough bread↗4
• garlic clove↗1

  halved

• spring onions↗12

  trimmed

• red chicory↗1

  leaves separated

Step-by-step instructions

1. 1

   If you want to reduce the saltiness of the halloumi, soak it for two hours beforehand in cold water.

2. 2

   Cut the halloumi evenly into 8 slices across the width of the cheese. Heat oven to 200C/180C fan/gas 6. Toss the carrots together with the olive oil, saffron, lemon juice and some seasoning. Tip onto a baking tray and roast for 20 mins or until tender and golden. Leave to cool, then tip into a food processor with the almonds and coarsely blitz. Scrape the salsa out into a bowl and add the chopped coriander. Mix well and add more seasoning or lemon juice if needed.

3. 3

   Heat the vegetable oil in a large pan. Thoroughly pat dry the halloumi slices. When the pan is hot, carefully place in the pan and cook over a medium heat until golden brown, then turn over and cook until the other side is golden.

4. 4

   While the cheese is cooking, toast the sourdough, then rub one side with garlic. Place a piece of toast on each of 4 plates and top with 2 slices of halloumi. Add the spring onions to the pan and cook for a couple of mins on each side until wilting and a little golden. Put 3 spring onions on each halloumi-topped sourdough slice, then generously spoon over the carrot & saffron salsa. Serve with chicory leaves.