Herby haloumi and avocado sandwiches
(at time of publication)
- 1/3 cup (100g) aïoli
- ¼ cup finely chopped flat-leaf parsley
- 2 medium avocados (500g), mashed
- 40g baby rocketarugulaX leaves
- 2 medium tomatoes (300g), sliced
- 1 tsp olive oil
- 180g packet haloumi, drained, sliced thinly
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.
Swap: Use firm tofu instead of the haloumi.
Nutrition Info (per serve)
Total fat 44.6g
–Saturated fat 9g
Dietary fibre 14.4g
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