Ingredients per serve


To Prepare

  • Haloumi 500.0 g
  • Chorizo 5.0 x
  • Red capsicum 3.0 x
  • Slices sourdough bread 4.0 x

Pesto Aioli

To Serve

  • Baby rocket 250.0 g

This flavourful brunch stack is colourful and fresh with a mediterranean theme. Frying the torn sourdough for a garnish is something a little different to serving with slices of toasted bread.



  1. To Prepare

    • Cut haloumi into twenty 1 cm thick slices.
    • Cut chorizo into long diagonal slices.
    • Cut capsicum into thick strips.
    • Tear sourdough into small pieces and deep fry until crisp. Drain.
    • Chargrill or pan fry haloumi until golden and melted.
    • Chargrill chorizo and capsicum until slightly charred.
  2. Pesto Aioli

    • Mix pesto and HELLMANN’s Real Mayonnaise until combined.
  3. To Serve

    • Arrange rocket on serving plate and build a stack with chorizo, haloumi and capsicum. Top with fried sourdough and pesto aioli.