This salty dish is absolutely packed with flavour - halloumi and anchovies make the delectable topping for zingy fried ciabatta. Basil and black pepper finishes the dish off. Serve as a starter or for lunch.
- 4 large slices ciabatta bread
- 200g halloumi
- 2 tins anchovies in oil (buy the best you can find), drained
- 8 basil leaves, thinly sliced
- Black pepper
- 2 tbsp. oil
- 2 tbsp. white wine vinegar
Slice the halloumi into 4 slices. Heat half the oil and vinegar in a frying pan and fry the halloumi on either side for 2-3 minutes or until golden and crisp. Set to one side.
Add the rest of the oil and vinegar to the pan. Once hot, fry the bread on either side for one or two minutes. Top each slice of bread with a slice of halloumi, some anchovies, a sprinkle of basil and a pinch of black pepper.