Herby haloumi and avocado sandwiches

Author: HFG staff

Photographer: HFG staff

First published: Jan 2022

Serves: 4

Time to make: 10 mins

Hands-on time: 8 mins

Total cost: $32.80 / $4.60 per serve

(at time of publication)

Ingredients

More weights & measures

1/3 cup (100g) aïoli

¼ cup finely chopped flat-leaf parsley

8 slices Helga’s Digestive Wellbeing Barley, Seeds & Grain Bread

2 medium avocados (500g), mashed

40g baby rocketarugulaX leaves

2 medium tomatoes (300g), sliced

1 tsp olive oil

180g packet haloumi, drained, sliced thinly

Instructions

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 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 605cal

Kilojoules 2527kJ

Protein 22g

Total fat 44.6g

–Saturated fat 9g

Carbohydrates 22.7g

–Sugars 5.3g

Dietary fibre 14.4g

Sodium 1009mg

Calcium 392mg

Iron 2.5mg

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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