Chorizo and Halloumi Breakfast Baguette with Tomato Jam

Prepare the tomato jam: Combine the canned tomatoes, chopped red chilli, grated ginger, star anise, caster sugar, and red wine vinegar in a saucepan. Season with a pinch of salt and simmer over low heat for 30 minutes, stirring occasionally, until the mixture becomes a rich, thick, and glossy jam. Remove the star anise and set aside to cool.

Prepare the toppings: Halve the avocado and scoop the flesh into a bowl. Add half of the lime juice and a pinch of salt, then mash with a fork until creamy. In a separate small bowl, toss the sliced red onion with the remaining lime juice and a pinch of salt. Set aside to lightly pickle while you cook the proteins.

Cook the chorizo and halloumi: Heat a drizzle of oil in a large frying pan over medium-high heat. Place the chorizo slices on one side and the halloumi on the other. Fry for 4-5 minutes, turning once, until the halloumi is golden and the chorizo is sizzling. Alternatively, air-fry at 200°C for 8-10 minutes until the edges are browned and crisp.

Assemble the baguette: Split the baguette and warm it briefly in the oven or air fryer for 1-2 minutes. Spread the mashed avocado over the bottom half and a generous layer of tomato jam over the top half. Fill with the warm halloumi, chorizo, fresh coriander leaves, and the pickled red onions. Slice and serve immediately.