Chorizo & halloumi breakfast baguette

1 of 5-a-day baguette breakfast breakfast baguette calcium chorizo fibre folate halloumi indulgent tomato jam

N/A

(plus extra tomato jam)

Source

Ingredients

1 large avocado

1 lime , juiced

1 red onion , halved and thinly sliced

drizzle of oil

150g chorizo , sliced on an angle

250g block halloumi , sliced into 8 pieces

1 large baguette or 2 smaller ones

small bunch coriander , leaves picked

400g can chopped tomatoes

red chilli , finely chopped (deseeded if you don't want much spice)

thumb-sized piece ginger , grated

1 star anise

250g caster sugar

150ml red wine vinegar

Method

To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.

Halve the avocado and scoop into a bowl. Add half the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle.

Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side of the pan and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.

Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette, and the tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.