Halloumi Bruschetta with Griddled Tomato Salsa

VARIATIONS Drizzle the bruschetta with a little green pesto before serving. If you like hot, spicy food, add some diced chilli or a pinch of crushed dried red pepper (chilli) flakes to the salsa.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brush a ridged griddle pan with olive oil and place over medium heat. When hot, add the eggplant (aubergine) slices and grill for 2-3 minutes on each side, or until tender, golden, and attractively striped (if the pan is not large, you may have to do this in batches). Remove and drain on paper towels. Keep warm.

Step 2

Make the griddled tomato salsa: grill the tomatoes and garlic on the hot griddle pan for 3-4 minutes, turning occasionally, until they start to soften and char. Remove from the pan and coarsely chop. Put them into a bowl and mix with the other ingredients. Season to taste with salt and pepper.

Step 3

Lay the slices of halloumi on the hot griddle pan and cook, in batches, for 2-3 minutes on each side, or until crisp, golden brown, and striped.

Step 4

Place 2 slices of halloumi on each serving plate and cover each one with a slice of eggplant. Top with a spoonful of the griddled tomato salsa and drizzle with balsamic vinegar. Serve immediately while the halloumi is appetizingly hot.