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Take a classic bruschetta to the next level with smoky barbecued halloumi and sweet vine tomatoes. Tossed in extra virgin olive oil, fresh basil and served on toasted sourdough bread, making a lovely light lunch or barbecue starter. See method
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Toss the tomato halves and halloumi slices in a bowl with 1 tbsp extra virgin olive oil and season with black pepper. Place onto a hot barbecue and cook for 3-4 mins then turn carefully with a fish slice and cook for a further 2 mins until lightly charred and soft.
Remove the tomato halves and halloumi from the barbecue and place onto a chopping board. Lightly brush the sourdough with 1-2 tbsp of extra virgin olive oil on both sides and season well. Lightly grill the sourdough slices on the barbecue for 1 min on each side until marked and lightly charred in places.
Cut the tomato and halloumi into chunky pieces and place in a bowl with the garlic, basil and remaining olive oil and gently toss, taking care not to break up the tomato too much.
Serve the topping piled onto the warm toasts.
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