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Avo and halloumi on pumpkin rye

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Avo and halloumi on pumpkin rye

By Mira Mothilal

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

Sunflower oil, for frying
245 g halloumi, cut into strips
Flour, for dusting
4 red spring onions, thinly sliced
200 g Rosa tomatoes, quartered
1 chilli, chopped
1 avocado, cut into large cubes
1 lemon, juiced
Sea salt and freshly ground black pepper, to taste
4–6 slices pumpkin rye bread, toasted
2 t sesame seeds, toasted

Method

1. Heat the oil in a pan over a high heat. Dust the halloumi in flour and fry in the hot oil until golden. Drain on kitchen paper.

2. In a large mixing bowl, combine the spring onion, tomatoes, chilli, avocado and lemon juice. Season with salt and pepper.

3. To serve, pile the avocado mixture on the toasted pumpkin rye bread, top with the fried halloumi and sprinkle with sesame seeds.