Kimchi and Halloumi Toasties

Name: Kimchi and Halloumi Toasties
Cook time: 50 min
Total time: 50 min
Cuisine: British
Ingredients: olive oil, for dressing; sea salt and black pepper; sea salt and black pepper; 100 g (3½ oz) plain flour; 1 handful of fresh parsley, chopped; 1 egg; 150 g (5½ oz) panko breadcrumbs; zest of 1 lemon; 6 slices of aubergine, around 1 cm (½ in) thick rapeseed oil, for frying; 6 slices of aubergine, around 1 cm (½ in) thick rapeseed oil, for frying; olive oil, for brushing; 250 g (9 oz) pack halloumi, cut into 6 slices; 4 large slices sourdough bread; butter, for spreading; 1 handful of rocket leaves; 6 tbsp Kimchi

Preparation info

Difficulty
Easy
Ready in
50 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

100 g (3½ oz) plain flour
1 egg
1

Europe
United Kingdom
Fish course
Pescatarian
Breakfast
London
Brunch

Method

Preheat the oven to 100°C fan/120°C/250°F/gas 1 and line a baking tray with parchment.

Place the flour in a bowl and season with salt and pepper. Crack the egg into a second bowl and beat it. In a third bowl, mix together the chopped parsley, lemon zest and panko breadcrumbs.</