Friday Baguette – Cumin Onion, Ginger Pork, Haloumi & Salsa

On Friday nights I like to make dinner that is nice and simple without having to resort to takeaway meals or fish fingers (too often). This week I got some inspiration from Tandy Sinclair’s Weekly Ingredient Challenge as well as two delicious new additions to my fridge: mild salsa from Food Frenzy, mint haloumi from Green Goose Organic Farm and fresh coriander from my mother-in-law’s garden. The results look fancy, taste great, but are super simple to make.

baguette - cumin onions, haloumi, ginger pork

Baguette – Cumin Onion, Ginger Pork, Haloumi & Salsa
Recipe type: Snack, Appetiser
Prep time: 
Cook time: 
Total time: 


I’ve left out some of the quantities as its too your own taste.
  • 1 baguette
  • olive oil
  • tomato salsa
  • 2 medium size onions, cut in thin rings
  • 1 tsp cumin
  • 2 tsp brown sugar
  • 2 tsp warm water
  • haloumi, cubed small
  • 1 packet pork bangers (usually 8 in a pack)
  • ground ginger
  • fresh coriander, chopped

  1. Cut baguette into thick slices. Cut diagonally, its looks fancier and gives you more surface space.
  2. Dip the top surface of each slice in olive oil and place on a backing tray oil side up. Place tray in oven under the grill till golden and crispy.
  3. Fry the onion rings in 1 tbs of oil till soft, add the cumin, brown sugar and water. cook on a low heat till sugar is dissolved. Set aside.
  4. Fry the haloumi cubes till browned. Set aside.
  5. Cut the pork bangers in half, lengthways (see notes below). Sprinkle with ground ginger and fry till browned.
  6. Now assemble all the ingredients. My suggestions is (from bottom to top): baguette, salsa, onions, haloumi, pork, coriander.

To save a bit of time, put the sliced port bangers in the oven on a backing tray while the grill is still hot from toasting the baguettes. This will start them cooking so you’ll only need to brown them in the pan.