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Braised Halloumi Parmigiana
A braised Australian halloumi parmigiana with sweet potato and silverbeet, finished with macadamia nuts and bush tomato, served over sourdough toast.
Ingredients
Instructions
Slice the halloumi and saute it over medium-high heat until well browned, about 9 minutes.
Add the sweet potato and silverbeet, cooking until softened, about 8 minutes.
Stir in the macadamia nuts and bush tomato for 2 minutes.
Toast the sourdough separately.
Let everything simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the sourdough toast, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
