The ultimate veggie toastie with winter slaw

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 head broccoli, broken into florets
  
• spray oil
  
• 2 cups kale, shredded
  
• 8 slices rye or sourdough bread
  
• 1 ripe avocado, mashed (optional)
  
• 2 teaspoons mustard
  
• ⅓ cup chargrilled capsicum (from a jar)
  
• 75g haloumi cheese, sliced
  
• black pepper
  
• 1 tablespoon olive oil

• Winter slaw
  
• ½ red cabbage, shredded
  
• 1 fennel bulb, shredded
  
• 1 pear, sliced
  
• ⅓ cup walnuts, almonds or cashew nuts
  
• 4 tablespoons chopped fresh parsley
  
• ⅓ cup plain low-fat yoghurt

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Instructions

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1. Preheat oven to 190ºC. On a baking tray, arrange broccoli and spray with oil. Bake for 15 minutes. Add kale, spray with oil and cook a further 5 minutes.
2. Heat a sandwich maker or grill. Spread bread with some avocado and mustard. Top with capsicum, cheese, broccoli and kale. Season with pepper. Drizzle with a little oil. Top with bread. Spray with oil. Repeat with remaining filling and bread. Toast until golden.
3. In a bowl, combine all the slaw ingredients. Season to taste. Serve with the toasties.

Variations

Make it vegan: Check bread is vegan. Substitute your favourite vegan cheese for the haloumi and a plain coconut yoghurt for the dairy yoghurt.

Make it gluten free: Use gluten-free bread and check mustard is gluten free.

Nutrition info (per serve)

Calories 573 cal

Kilojoules 2400 kJ

Total fat 30 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jun 2018

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