8 slices sourdough bread
250g Haloumi, cut into bite size pieces
¼ cup pesto
8 cherry tomatoes, quartered
1/2 cup baby spinach, torn
3 Tsp minced garlic
4 slices prosciutto, roughly torn
1/4 cup Olive oil


Heat a chargrill pan over medium-high heat. Brush both sides of bread with 2 tablespoons of olive oil and minced garlic. Cook for 1 to 2 minutes each side or until golden and charred.

Heat remaining oil in a large frying pan over medium-high heat. Cook Haloumi, for 3 minutes or until golden. Transfer to a plate.

In a large bowl combine tomatoes, onion, baby spinach, olive oil and a dash of lemon juice.

Spread pesto over toast. Top each with prosciutto, tomato mixture and Haloumi.

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