Avocado and Haloumi Bruschetta

Ingredients
- 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
Avocado and Haloumi Bruschetta
Method
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1. Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
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2. Slice Turkish loaf open into 2 halves. Cut each half into 6 pieces. Spray both sides of each piece with cooking oil.
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3. Place bread on an oven tray and bake for 6 minutes or until lightly browned.
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4. In a medium bowl, combine avocado, onion, tomatoes, oil and lemon juice. Season to taste.
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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.
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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.
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Fresh Tip: Keep firm avocados next to ripe banana in the fruit bowl. The ethylene in bananas will speed up ripening.
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PER SERVE
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• Energy 2163Kj • Protein 21g • Total Fat 32g • Saturated Fat 12g • Carbohydrates 34g • Sugars 3g • Sodium 890mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.