Roast Capsicum and Walnut Bruschetta with Grilled Haloumi

1 crusty bread loaf, sliced
1 garlic clove, halved
3 red capsicums
50g fresh breadcrumbs
½ tbsp lemon juice
1 tbsp pomegranate molasses
1½ tsp ground cumin
1 tbsp dried chilli flakes
1 small garlic clove, peeled and crushed
50g walnuts, finely chopped by hand
2 tbsp olive oil, plus extra to finish
Picked flat parsley
¼ tsp salt
Haloumi

Place capsicums over a flame and turn occasionally until cooked and skin is blackened. Place in a bowl, and cover with cling film.
Once cool enough to handle, peel capsicums, and discard the skin and seeds.

Pat dry capsicums and place in a mortar. Add breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Work ingredients with a pestle until well combined. Do not overwork – the capsicums should still have a noticeable texture.

Stir through the walnuts, salt, parsley and olive oil.
Add more pomegranate molasses and salt to taste. The flavour should be quite intense.
Slice haloumi, and grill or pan fry.
Rub bread with garlic and sprinkle with olive oil, then grill.
Top the grilled bread with capsicum then haloumi, and serve.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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