Breakfast Haloumi, Broccolini and Sourdough
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Breakfast Haloumi, Broccolini and Sourdough
Recipe by Sarah Todd
Ingredients
60ml Squeaky Gate extra virgin olive oil
1 lemon, juiced
2 bunches broccolini, trimmed and sliced in half lengthways
200g packet soft haloumi sliced into rectangles
400g can chickpeas, drained and rinsed
220g hummus
1 loaf of sourdough, sliced
1½ tbs Togarashi
Method
Heat a barbecue or grill plate. Combine oil and lemon juice in a large bowl and season. Split the mixture in 2.
Add broccolini and haloumi to one bowl and gently toss to coat. Use a pastry brush to brush both sides of the sourdough slices.
Add chickpeas to the remaining mixture, season and toss to combine.
Grill broccolini and haloumi for 2 minutes each side or until golden. Grill sourdough for 1 minute each side.
When you’re ready to serve, smear hummus on the sourdough and divide broccolini and haloumi among plates, scatter with chickpea and togarashi.
