Haloumi Chorizo Stack

Name: Haloumi Chorizo Stack
Yield: 10
Ingredients: 500.0g Haloumi; 5.0x Chorizo; 3.0x Red capsicums; 4.0x Slices sourdough bread; 100.0g Pesto; 250.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 250.0g Baby rocket

This flavourful brunch stack is colourful and fresh with a mediterranean theme. Frying the torn sourdough for a garnish is something a little different to serving with slices of toasted bread.

...

To Prepare

Haloumi 500.0 g
Chorizo 5.0 x
Red capsicums 3.0 x
Slices sourdough bread 4.0 x

Pesto Aioli

Pesto 100.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 250.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Countrywide

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Free Sample

To Serve

Baby rocket 250.0 g

Breakfast & Brunch

Australian

American

Pork

Main Meals

Other European

Casual Dining

This flavourful brunch stack is colourful and fresh with a mediterranean theme. Frying the torn sourdough for a garnish is something a little different to serving with slices of toasted bread.

...

Preparation

To Prepare
- Cut haloumi into twenty 1cm thick slices.
- Cut chorizo into long diagonal slices.
- Cut capsicum into thick strips.
- Tear sourdough into small pieces and deep fry until crisp. Drain.
- Chargrill or pan fry haloumi until golden and melted.
- Chargrill chorizo and capsicum until slightly charred.
Pesto Aioli
- Mix pesto and HELLMANN’s Real Mayonnaise until combined.
To Serve
- Arrange rocket on serving plate and build a stack with chorizo, haloumi and capsicum. Top with fried sourdough and pesto aioli.