Halloumi & Eggplant Bruschetta Recipe
How to Make Halloumi & Eggplant Bruschetta
Method
Heat oil in a medium frying pan over moderately high heat. Add halloumi; cook for 1 minute each side or until golden. Transfer to a heatproof plate. Add asparagus to same pan; cook for 2 minutes or until golden. Transfer to plate with halloumi. Cut halloumi in half diagonally.
Spread eggplant dip over each slice of bread; top with halloumi, capsicum, asparagus and basil. Serve with lemon wedges.
+ DIY idea - Use drained canned asparagus in place of the fresh.
Nutrition/Serve:
2506kJ; 23g fat (9g sat); 27g protein; 66g carbohydrate; 10g fibre
Courtesy of recipes+