Spring onion halloumi bruschetta with carrot saffron salsa
Ingredients
- 225g pack halloumi cheese
- 4 carrots, thinly sliced into rounds
- 50ml extra-virgin olive oil
- pinch of saffron threads
- juice ½ lemon
- 100g whole blanched almond
- small bunch coriander, chopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clove, halved
- 12 spring onions, trimmed
- 1 red chicory, leaves separated
Instructions
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