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Lunch

Cheese & Caramelised Onion Toast

Difficulty Medium
Time 20 minutes
Serves 4
Diet Vegetarian
  • 250g halloumi

    200g cous cous

    200ml boiling chicken stock

    2 tbsp harissa paste

    Juice & zest of 1 lemon

    1 red pepper (diced)

    ½ aubergine (diced)

    1 onion (sliced)

    30g chopped parsley

    1 clove garlic

    100g pomegranate seeds

    Salt & pepper

    2 flatbreads

    50g rocket

    1 jar of Baxters Albert's Victorian Chutney

    100ml natural yogurt

Albert’s Victorian Chutney
Ablerts Victorian
View product

To make the cheese topping start by melting the butter in a heavy bottomed pan, add the flour to make a roux and cook out over a low heat for 2 minutes.

Gradually add the milk beating well between each addition to avoid lumps.

Bring to the boil and add the cheese, mustard and Worchester sauce – mix this well and season.

Toast the bread on one side then top the untoasted side generously with Caramelised Onion Chutney.

Top with the cheese mixture and place back under the grill until golden and bubbling.

Top with the rocket and serve straight away.

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