This breakfast recipe is from Wilston’s Cafe Conti. It’s a favourite for vegetarians, though it can be served with a side of bacon. Gluten free toast is a great substitute for coeliacs. Serves 4.
Ingredients
- 4 large sun ripened tomatoes sliced in half
- 800g large field mushrooms destalked
- 1 tsp chopped fragrant thyme
- 1 tsp minced fresh garlic
- 2tbsp extra virgin olive oil
- 4 slices sourdough bread
- 4 slices haloumi cheese (available from any good deli)
- 100g rocket leaves
Pesto Ingredients
- 150g semidried tomatoes
- 30g toasted pinenuts
- ¼ cup picked basil leaves
- ¼ tsp minced garlic
- 50ml extra virgin olive oil
- 50g grated good quality parmesan cheese
Method
Pre heat oven to 200°C (180°C for fan forced) Lay tomatoes and mushrooms out on a baking tray. Mix extra virgin olive oil, thyme and garlic together and drizzle over tomatoes and field mushrooms. Season with salt and pepper. Roast until tomato skin starts to blister and mushrooms are cooked (approximately 15 minutes). Leave to rest.
Blend all pesto ingredients until well combined, season with salt and pepper to taste. Fry haloumi until golden brown using an oiled fry pan.
Toast sourdough lightly and place on plates. Place a handful of rocket on top of each toast followed by the roasted mushrooms, then fried haloumi. Add 1tbsp of pesto to each piece. Place the roast tomato on the side and drizzle with olive oil. Garnish with a wedge of lemon, and cracked black pepper.
Want to go to Cafe Conti at Wilston? They are open for breakfast, lunch and dinner, seven days.
