Arrange your plates with the toasted sour dough.
Pat dry the haloumi and slice to your desired shape allowing approx 100g per person.
In a non-stick pan on medium heat sauté the mushrooms with the cherry tomatoes in 1 tbsp only of Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil.
When they are nearly cooked start on your Haloumi….
Heat the remainder of the Willow Vale Gourmet Food Co. - Truffle Infused Olive Oil in a non-stick pan or griddle pan. Cook the Haloumi
until soft and just turning a golden colour on each side.
When Haloumi is ready, place on the sour dough and then top with the mushroom mixture.
Put a teaspoon of Willow Vale Gourmet Food Co. - Caramelised Spanish Onion on top of each one.
Drizzle with the Willow Vale Gourmet Food Co. - Truffle Balsamic Reduction.
Garnish with the parsley and spanish onion.
Serve immediately.
