Halloumi mixed grill
We've paired this squeaky pan-fried cheese with sliced avocado, toasted sourdough, grilled mushrooms and juicy tomatoes but you can you can mix it up and throw some other veg under the grill – the possibilities are endless!
- olive oil
- 1 clove garliccrushed
- a few leaves thymechopped
- 4 portobello mushrooms
- 3 vine tomatoeshalved
- 2 sourdoughslices
- 250g block halloumisliced
- 100g spinach
- 1/2 avocadopeeled, stoned and sliced
- chilli sauceto serve
Nutrition: per serving
- kcal670
- fat46.5g
- saturates20.3g
- carbs26.9g
- sugars9.6g
- fibre5.7g
- protein33.2g
- salt3.5g
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.