Pear, halloumi and wild rocket crispbreads
Ingredients
Metric
Imperial
Pear, halloumi and wild rocket crispbreads
- 3 Peter's Yard Original Sourdough Crispbreads
- 3 slices of halloumi
- 3 quail eggs
- 30g of wild rocket leaves
- honey
- 1 pear, sliced
- 1 handful of hazelnuts, toasted
- 6 cherry tomatoes, halved
- vegetable oil
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Method
1
To begin, place the crispbreads on a large platter
2
Char the halloumi in a hot frying pan or chargrill pan until nicely golden
3
Meanwhile, add a splash of oil to a hot frying pan and carefully crack in the quail's eggs. Fry to your liking
4
Dress the rocket with a little honey and position on top of the crispbreads
5
Place the sliced pears, the halloumi and nuts on top of the rocket. Carefully place the eggs on top of each crispbread, garnish with some cherry tomatoes and serve
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