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Spring onion & halloumi bruschetta with carrot & saffron salsa
- 225g pack halloumi cheese
- 4 carrots , thinly sliced into rounds
- 50ml extra-virgin olive oil
- pinch of saffron threads
- juice lemon
- 100g whole blanched almonds
- small bunch coriander , chopped
- 2 tbsp vegetable oil
- 4 slices sourdough bread
- 1 garlic clove , halved
- 12 spring onions , trimmed
- 1 red chicory , leaves separated
Directions:View on BBC Good Food
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