Grilled haloumi, courgette and thyme bruschetta
- 8 slices wholegrain sourdough
- 1 garlic clove, cut
- Grilled haloumi, courgette and thyme
- 180g haloumi, thinly sliced
- 4 courgetteszucchini, summer squashX, thinly sliced lengthways with vegetable peeler
- 2 tablespoons honey
- 2 teaspoons fresh thyme
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.
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.
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)
Total fat 9g
–Saturated fat 4g
Dietary fibre 2g
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