Serves: 8 | Preparation time: 10 minutes | Cooking Function: Griddle plate on the flexInduction hob on level 7

• 2 small ciabatta loaves, sliced diagonally
• 4 medium sized tomatoes, finely diced
• 2 garlic cloves, finely diced
• 1 red onion, finely diced
• 1x 390g carton chopped tomatoes with basil and oregano (ordinary is fine but add additional herbs as needed)
• 1 block of halloumi*, sliced into rectangles (should get 8 slices).
• 1 1⁄2 tbsp balsamic vinegar
• Basil oil
• Salt
• Pepper

Note: Allergens highlighted in bold

1. Heat the griddle plate on the flexInduction hob on level 7. Leave for 5 minutes or so until lightly smoking.

2. Slice the ciabatta loaves diagonally and brush both sides with the basil oil. Make sure to discard the ends. Slice the halloumi width ways and brush with the basil oil.

3. To make the bruschetta sauce mix the diced tomatoes, garlic, red onion, chopped tomatoes, balsamic vinegar, salt, pepper and add 1 tbsp of basil oil if it is too thick. Leave to sit.

4. Fry the ciabatta and halloumi on the griddle plate for 2 minutes on each side until griddle marks have appeared. Be careful not to burn them.

5. Once cooked, place the halloumi on the bread, top with bruschetta sauce and serve hot.