Who doesn’t love a moorish cheese and onion toast? Find out how to make Baxters cheese and caramelised onion toast below. It’s dreamy!
- 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
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.