One of my favourite home meals and a great one for reducing food waste. I might make this for lunch…
Perfection Fresh
Dorsogna
FULL BREAD LOAF (BIT CHOPPED OFF)
6 SLICES OF D’ORSOGNA CHORIZO
HALLOUMI
1 GARLIC CLOVE (HALVED)
A PINCH OF CHILLI FLAKES
CHOPPED MINT
CHOPPED PARSLEY
1 CUP SMALL BASIL LEAVES (LOOSELY PACKED)
400 MG PERFECTION FRESH TOMATOES
2 TABLESPOONS CABERNET SAUVIGNON VINEGAR
120 ML EXTRA-VIRGIN OLIVE OIL, PLUS EXTRA FOR BRUSHING
FOR THE RED WINE DRESSING, POUR 2 TABLESPOONS OF CABERNET SAUVIGNON VINEGAR INTO A BOWL, ALONG WITH 120 ML OF EXTRA-VIRGIN OLIVE OIL.
WHISK ALTOGETHER TO COMBINE, SEASON TO TASTE AND SET ASIDE.
COMBINE TOMATOES, HALLOUMI, BASIL, AND CHORIZO IN ALARGE BOWL, ADD DRESSING, SEASON TO TASTE AND TOSS TO COMBINE.
MEANWHILE, PRHEAT A CHAR-GRILL PAN OVER HIGH HEAT.
BRUSH BREAD WITH A LITTLE OIL, THEN GRILL, TURNING ONCE, UNTIL GOLDEN (2-3 MINUTES).
RUB WITH CUT SIDE OF GARLIC AND TRANSFER TO A PLATTER.
SCATTER SALAD OVER BRUSCHETTA AND SERVE.
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Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
James Tobin
