Project Description
One of my favourite home meals and a great one for reducing food waste. I might make this for lunch…
Full Recipe in Details
INGREDIENTS
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
METHOD:
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.