Avocado and Haloumi Bruschetta

clock 15 minutes + 10 minutes bowl Serves 12


  • 1 Turkish bread loaf
  • Spray oil
  • 2 avocados, mashed coarsely
  • 1/2 red onion, diced
  • 180g cherry tomatoes, halved
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • Salt, to taste
  • Pepper, to taste
  • 400g haloumi cheese
  • 20g baby rocket leaves
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Avocado and Haloumi Bruschetta


  • 1. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

  • 2. Slice Turkish loaf open into 2 halves. Cut each half into 6 pieces. Spray both sides of each piece with cooking oil.

  • 3. Place bread on an oven tray and bake for 6 minutes or until lightly browned.

  • 4. In a medium bowl, combine avocado, onion, tomatoes, oil and lemon juice. Season to taste.

  • 5. Cut haloumi into 12 slices. In a large non-stick frying pan, pan-fry haloumi for 1 minute on each side or until browned.

  • 6. Top each piece of bread with one slice of haloumi and a large spoonful of the avocado mixture. Top with rocket leaves to serve.

  • Fresh Tip: Keep firm avocados next to ripe banana in the fruit bowl. The ethylene in bananas will speed up ripening.


  • • Energy 2163Kj • Protein 21g • Total Fat 32g • Saturated Fat 12g • Carbohydrates 34g • Sugars 3g • Sodium 890mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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