Method

• 1

  Pour the marinade into a shallow dish, completely immerse the halloumi slices and leave to stand for 30 minutes, allowing all the flavours to infuse the halloumi cheese.

• 2

  Rub olive oil into the ciabatta and griddle in a hot pan or grill until lightly toasted. Remove the ciabatta from the heat and rub each slice with the raw garlic clove.

• 3

  In another pan, heat a teaspoon of olive oil, add the spinach and cook until it starts to wilt, then remove from the heat.

• 4

  To make the bruschetta, top each slice of the toasted ciabatta with the wilted spinach followed by two slices of tomato, and finally a slice of the marinated halloumi. Place on a baking tray in a preheated oven at 170C/325F/Gas 3 and cook for 5-7 minutes, or until the cheese starts to melt. Serve with a dollop of chilli jam.

• PER SERVING: 13 FAT (Excluding extras)