Name: Grilled Haloumi Bruschetta
Prep time: 20 min
Cook time: 5 min
Ingredients: 1 Lebanese cucumber, seeded and finely chopped; 2 tomatoes, seeded and finely chopped; 1/2 small red onion, finely chopped; 1/4 cup shredded basil leaves; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 1/2 cup ZOOSH Hey Ho Free Range Egg Garlic Aioli; 350g ciabatta loaf, sliced into 16-20 x 1cm thick slices and toasted; olive oil spray; 180g haloumi, cut into 16 x 1/2cm thick pieces; Olive oil, extra, for drizzling, optional

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COMBINE cucumber, tomatoes, onion and basil, drizzle with oil and season to taste. Set aside
SPREAD the aioli on toasted ciabatta and arrange on a serving platter or board
HEAT a non-stick frypan; lightly spray with oil and pan fry the haloumi on both sides until golden. Serve immediately on toasted ciabbatta with a generous spoonful of fresh cucumber and tomato salsa, and a drizzle of oil

Tips & Hints:

Spray ciabatta with oil before grilling or toasting.

COMBINE cucumber, tomatoes, onion and basil, drizzle with oil and season to taste. Set aside
SPREAD the aioli on toasted ciabatta and arrange on a serving platter or board
HEAT a non-stick frypan; lightly spray with oil and pan fry the haloumi on both sides until golden. Serve immediately on toasted ciabbatta with a generous spoonful of fresh cucumber and tomato salsa, and a drizzle of oil

Tips & Hints:

Spray ciabatta with oil before grilling or toasting.

COMBINE cucumber, tomatoes, onion and basil, drizzle with oil and season to taste. Set aside
SPREAD the aioli on toasted ciabatta and arrange on a serving platter or board
HEAT a non-stick frypan; lightly spray with oil and pan fry the haloumi on both sides until golden. Serve immediately on toasted ciabbatta with a generous spoonful of fresh cucumber and tomato salsa, and a drizzle of oil