Grilled halloumi toasts with avocado and tapenade
Selin Kiazim takes cheese on toast to a new level. The dreamy mix of salty halloumi, creamy avocado, tapenade and a zingy lemon dressing make these cheesy toasts the perfect summer starter.
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Ingredients
- Olive oil for frying (optional)
- 1 ripe avocado
- 250g halloumi, rinsed and cut into 1cm slices
- 40g rocket
- 4 fresh coriander sprigs, torn
- 2 fresh mint sprigs, leaves picked and torn
- 2 tbsp black olive paste (from Turkish food shops) or vegetarian black/kalamata olive tapenade
- 4 slices white crusty bread, toasted and sliced into smaller snack-size pieces
- 1 tbsp pul biber (Turkish chilli flakes, also known as aleppo chilli), or regular chilli flakes
For the dressing
- 90ml extra-virgin olive oil
- 1 tsp coriander seeds, lightly toasted and crushed
- 1 garlic clove, lightly crushed
- ½ lemon, juiced
- 1 tsp dried oregano
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Method
- Combine all the ingredients for the dressing in a small bowl. Cover and leave to infuse for at least 1 hour.
- Heat the grill to its highest setting, or heat a frying pan with a little olive oil over a high heat. Halve and stone the avocado and, using a spoon, scoop out chunks of the flesh into a bowl. Add a little of the dressing.
- If using the grill, put the halloumi on a baking sheet, then grill for 1-2 minutes on each side or until golden. Alternatively, fry for the same amount of time on each side in the hot pan until golden.
- Meanwhile, toss together the rocket and herbs in a medium bowl. 5 Spread the olive paste/tapenade over the toast, then top with the rocket mixture. Add the avocado and halloumi, drizzle over the remaining dressing and scatter with the chilli.
Nutrition
- 404kcals Calories
- 28.5g (9.8g saturated) Fat
- 13.1g Protein
- 21.8g (1.3g sugars) Carbs
- 3.8g Fibre
- 1.6g Salt
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