Ingredients
- olive oil
- garlic 1 clove, crushed
- thyme a few leaves, chopped
- portobello mushrooms 4
- vine tomatoes 3, halved
- sourdough 2, slices
- halloumi 250g block, sliced
- spinach 100g
- avocado 1/2, peeled, stoned and sliced
- chilli sauce to serve
Method
-
Step 1
Mix 3 tbsp olive oil with the garlic and thyme. Heat the grill to medium/high.
-
Step 2
Brush the mushrooms and tomatoes with the garlic oil and season. Grill until the mushrooms are tender, and the tomatoes are soft but holding their shape.
-
Step 3
Brush the sourdough bread with more of the oil and grill until golden.
-
Step 4
Fry the halloumi slices in a dry non-stick frying pan until golden on both sides.
-
Step 5
When everything is ready, quickly wilt the spinach in the last of the oil. Serve everything on warm plates with the sliced avocado and chilli sauce.
Nutritional Information
- Kcals 670
- Fat 46.5g
- Saturates 20.3g
- Carbs 26.9g
- Sugars 9.6g
- Fibre 5.7g
- Protein 33.2g
- Salt 3.5g
