Pear and Halloumi Crispbreads Recipe - Great British Chefs
Rosana McPhee's quick and easy pear and halloumi crispbreads recipe is served with dainty quail's eggs for an elegant light lunch.
Ingredients
- 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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