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Halloumi Bruschetta Teriyaki-style

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly

Halloumi Bruschetta Teriyaki-style Recipe: Veggie


8 tbsp Kikkoman Teriyaki Marinade
250g vegetarian halloumi cheese, cut into 1cm slices
8 slices ciabatta bread
1 garlic clove
100g raw spinach
4 tomatoes, sliced and seasoned with black pepper
3 chilli jam, to serve (optional)


  • Pour the marinade into a shallow dish, completely immerse the halloumi slices and leave to stand for 30 minutes, allowing all the flavours to infuse the halloumi cheese.
  • Rub olive oil into the ciabatta and griddle in a hot pan or grill until lightly toasted. Remove the ciabatta from the heat and rub each slice with the raw garlic clove.
  • In another pan, heat a teaspoon of olive oil, add the spinach and cook until it starts to wilt, then remove from the heat.
  • To make the bruschetta, top each slice of the toasted ciabatta with the wilted spinach followed by two slices of tomato, and finally a slice of the marinated halloumi. Place on a baking tray in a preheated oven at 170C/325F/Gas 3 and cook for 5-7 minutes, or until the cheese starts to melt. Serve with a dollop of chilli jam.
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