Avocado and Haloumi Bruschetta

Name: Avocado and Haloumi Bruschetta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: spray oil; 2 avocados, mashed coarsely; 1/2 red onion, diced; 180 g cherry tomatoes, halved; 1 Tbsp lemon juice; 400 g haloumi cheese; 20 g baby rocket leaves; 1 Turkish bread loaf; 1 Tbsp olive oil; salt, to taste; pepper, to taste

Preparation time
15 mins
Cook time
10 mins
Serves 12

Treat your friends and family to this really delicious vegetarian bruschetta recipe that scores a ten on taste and a ten on goodness.

Dietary Information

Ingredients

Turkish bread loaf - 1
Spray oil
Avocados, mashed coarsely - 2
Red onion, diced - 1/2
Cherry tomatoes, halved - 180 g
Olive oil - 1 Tbsp
Lemon juice - 1 Tbsp
Salt, to taste
Pepper, to taste
Haloumi cheese - 400 g
Baby rocket leaves - 20 g

Method

Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.
Slice Turkish loaf open into 2 halves. Cut each half into 6 pieces. Spray both sides of each piece with cooking oil.
Place bread on an oven tray and bake for 6 minutes or until lightly browned.
In a medium bowl, combine avocado, onion, tomatoes, oil and lemon juice. Season to taste.
Cut haloumi into 12 slices. In a large non-stick frying pan, pan-fry haloumi for 1 minute on each side or until browned.
Top each piece of bread with one slice of haloumi and a large spoonful of the avocado mixture. Top with rocket leaves to serve.

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

PER SERVE 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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Avocado and Haloumi Bruschetta

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