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Spanish · Breakfast
Halloumi Toast in smoked paprika and garlic
Weeknight-friendly Halloumi Toast with the smoked paprika and garlic we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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