Looking for a light lunch to satisfy the tastebuds? Rosana McPhee's quick and easy pear and halloumi crispbreads recipe is served with dainty quail's eggs, honey-dressed rocket and crunchy hazelnuts for a flavourful dish full of contrasting textures.
To begin, place the crispbreads on a large platter
2
Char the halloumi in a hot frying pan or chargrill pan until nicely golden
3
Meanwhile, add a splash of oil to a hot frying pan and carefully crack in the quail's eggs. Fry to your liking
4
Dress the rocket with a little honey and position on top of the crispbreads
5
Place the sliced pears, the halloumi and nuts on top of the rocket. Carefully place the eggs on top of each crispbread, garnish with some cherry tomatoes and serve
