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Halloumi, Balsamic Roasted Pepper and Avocado Brunch Sarnie with Breakfast Potatoes

Halloumi, Balsamic Roasted Pepper and Avocado Brunch Sarnie with Breakfast Potatoes

Serves 2

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For a light brunch bite that everyone will love look no further than our Halloumi, Balsamic Roasted Pepper and Avocado Sandwich with Breakfast Potatoes. We’ve filled fresh, sourdough slices with halloumi, avocado and sweet roasted peppers and given it a sweet tang with original onion marmalade. Finished with a side of crispy, fluffy breakfast potatoes, it’s a great pick.

Allergens:SulphitesMilkGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Potato

1 unit(s)

Bell Pepper

1 sachet

Balsamic Vinegar

(ContainsSulphites)

250 grams

Halloumi

(ContainsMilk)

1 unit(s)

Avocado

1 unit(s)

Traditional Sourdough Cob

(ContainsGluten)

20 grams

Onion Marmalade

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4150 kJ
Energy (kcal)992 kcal
Fat50.0 g
of which saturates22.0 g
Carbohydrate92 g
of which sugars17.0 g
Protein43 g
Salt3.63 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Medium Bowl
Small Bowl
Baking Tray
Plate
Kitchen Paper
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potato into small 1cm cubes (no need to peel). Quarter the pepper lengthways and discard the core and seeds. Pop the pepper into a medium bowl, drizzle with a little oil and the balsamic vinegar, then season with salt and pepper. Toss to coat. Slice the halloumi into 3 pieces per person, place them into a small bowl of cold water and leave to soak.

2

Pop the potato cubes onto one side of a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Lay the pepper quarters onto the other side, cut-side up. Pour a little of the remaining balsamic dressing (from the bowl) over the pepper quarters. Roast on the top shelf of your oven until the potatoes are golden and the pepper quarters are soft, 20-25 mins. Turn everything halfway through.

3

Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice.

4

When there are 5 mins of veg roasting time left, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, remove from the heat and season the halloumi with black pepper.

5

Meanwhile, cut 4 thick slices of sourdough (2 per person). Pop the sourdough slices into your toaster. Alternatively put them into the oven until golden and toasted, 2-3 mins.

6

When everything is ready, spread a little butter on 2 of the slices of sourdough (if you have any, or drizzle with a little olive oil if you don't). Divide the avocado slices between them. Top with the halloumi slices then the balsamic peppers. Finally, spread the onion marmalade on the other 2 slices of sourdough and sandwich together. Serve your halloumi, balsamic pepper and avocado sandwiches with the breakfast potatoes alongside. Brunch heaven! Enjoy.