A wonderful combination of the best Italian flavours There is no wrong-doing when combining roasted chicken, garlic and tomatoes, using the pan juices as a sauce and serving alongside crusty bread. But why stop there when with just a little more effort you can have a mouth-watering, parmesan-crusted toast to lay underneath? Juicy chicken topped with a white wine-chicken-rich-fat sauce, fresh herbs, citrus and creamy roasted garlic bulbs oozing over the crusty umami toast.
Butterfly (Spatchcock) the chicken for a faster cooking time
Spatchcocking (or butterflying) chicken reduces cooking time to 50 minutes or less, depending on your oven temperatures and the size of your bird. It also guarantees very crunchy skin. The trick is to just salt the skin but avoid using any oil or butter to baste. The high chicken fat content in the skin will keep it nice and moist and allow the skin to crisp and crunch up. Watch the video below for how to butterfly a chicken...

It’s All About The Sauce Tomato, garlic, white wine and tasty chicken fat. It’s the perfect combination. Adding a dash of sumac or a good squeeze of lemon juice will cut through the salt and fast and bring in an element of zingy freshness.  Pan-fried and parmesan-crusted toast acts as a crunchy base that soaks up all the juices, making each mouthful moreish and filling.





To make this Eggs With Halloumi Salsa recipe you will need:

1   whole chicken, butterflied
Tomatoes
Garlic
Fresh Rosemary
Thyme
White wine
Chicken Stock
Sumac (or lemon juice)
Olive oil
Sea salt flakes
Crusty white bread, sliced thickly
Butter
Parmesan cheese

METHOD: For the full list of ingredients and cooking instructions please visit the original post at: www.flaevor.com/roast-chicken-on-parmesan-crusted-toast

With influences from Greece and Turkey, these light refreshing breakfast eggs are perfect for warm summer days
Inspired by Turkish  meze  where whole slices of halloumi are fried and then covered in tangy tomato salsa, the bright flavour combination of ripe tomatoes, red onion, parsley and mint covered in olive oil and delicious pomegranate molasses are simply delicious and set your mouth tingling with pleasure.
Halloumi Salsa
The best thing about this delicious breakfast is that it’s very easy to prepare. Simply chop halloumi into small pieces ready to fry. Then prepare the rest of the salsa ingredients so that it’s ready to pour straight over the hot pan-fried halloumi once it’s done. This means the halloumi will stay soft and creamy instead of sitting around and becoming dry and rubbery. 


Chilli oil to spice up your Eggs with Halloumi Salsa
This is of course optional. But if you like a bit of spice and fire to get your day started, the perfect chilli oil to accompany these Eggs with Halloumi Salsa is a super fast and quick homemade oil with freshly chopped green chilli and one birds-eye red chilli. Place the chopped chilli into a small bowl, cover with good quality and tasting olive oil and a tiny pinch of salt.

Delicious with or without the chilli oil

To make this Eggs With Halloumi Salsa recipe you will need:
 

Eggs
Halloumi
Ripe tomatoes
Parsley
Mint
Olive oil
Pomegranate molasses
Sea Salt Flakes
Cracked black pepper
Chilli Oil (optional)

METHOD: For the full list of ingredients and cooking instructions please visit the original post at: www.flaevor.com/eggs-with-halloumi-salsa