Grilled haloumi, courgette and thyme bruschetta

Grilled haloumi, courgette and thyme bruschetta is the perfect meal for a quick and healthy brunch or snack

Serves: 8

Time to make: 20 mins

Ingredients

More weights & measures

8 slices wholegrain sourdough
1 garlic clove, cut
Grilled haloumi, courgettezucchiniX and thyme
180g haloumi, thinly sliced
4 courgettezucchiniXszucchini, summer squashX, thinly sliced lengthways with vegetable peeler
2 tablespoons honey
2 teaspoons fresh thyme

Instructions

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1 Toast bread, then rub one side with the cut side of a garlic clove.

2 Lightly oil and heat chargrill hotplate or frying pan over high. Cook haloumi on both sides until golden. Arrange courgette and haloumi over prepared bread slices. Drizzle with honey, scatter with thyme and serve.

Variations

Make it gluten free: Use gluten-free bread.

Make it low FODMAP: Use gluten-free or low-FODMAP bread and drizzle with garlic-infused oil instead of rubbing with garlic. Limit courgette to 65g. Swap honey for pure maple syrup.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 222 cal

Kilojoules 930 kJ

Protein 11 g

Total fat 9 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 2 g

Sodium 580 mg

Calcium 200 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.