Haloumi and avocado sandwiches

Author: HFG staff

Photographer: HFG staff

Serves: 4

Time to make: 10 mins

Hands-on time: 8 mins

Ingredients

More weights & measures

1/3 cup (100g) aïoli

¼ cup finely chopped flat-leaf parsley

8 slices Wholegrain bread

2 medium avocados (500g), mashed

1 small Lebanese cucumber, thinly sliced lengthways

40g baby rocketarugulaX leaves

2 medium tomatoes (300g), sliced

1 tsp olive oil

180g packet haloumi, drained, sliced thinly

Instructions

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1 Combine aïoli and parsley in a small bowl.

2 Lay a sheet of baking paper on a chopping board; top with bread slices. Top 4 slices with avocado, rocket, cucumber and tomato.

3 Heat oil in a large frying pan over high heat; cook haloumi for 1 minute each side or until golden. Season with pepper. Top sandwiches with haloumi.

4 Spread remaining bread slices with aïoli mixture. Place over haloumi, aïoli-side down.

Variations

Swap: Use firm tofu instead of the haloumi.

Nutrition Info (per serve)

Calories 605 cal

Kilojoules 2527 kJ

Protein 22 g

Total fat 44.6 g

Saturated fat 9 g

Carbohydrates 22.7 g

Sugar 5.3 g

Dietary fibre 14.4 g

Sodium 1009 mg

Calcium 392 mg

Iron 2.5 mg

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.