Halloumi, Balsamic Roasted Pepper and Avocado Sandwich
with Breakfast Potatoes and Onion Marmalade | Serves 2
- Sulphites
- Milk
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
- Egg
- Milk
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.
Ingredients
1
Baking Potato
1
Bell Pepper
(May contain traces of: Celery)
12
Balsamic Vinegar
(Contains: Sulphites)
250
Halloumi
(Contains: Milk)
1
Avocado
1
Mini Sourdough Cob
(Contains: Cereals containing gluten, Soya May contain traces of: Egg, Milk)
20
Onion Marmalade
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 with a drizzle of oil and the balsamic vinegar. Season with salt and pepper, then toss to coat.
Drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
Pop the potato cubes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and push to one side of the tray.
Lay the pepper quarters onto the other side, cut-side up. Spoon over any remaining balsamic dressing from the bowl.
When the oven is hot, roast everything on the top shelf until the potatoes are golden and the pepper has softened, 20-25 mins. Turn halfway through.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then thinly slice.
When the veg has 5 mins of roasting time left, heat a drizzle of oil in a large frying pan on medium-high heat.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Once the pan is hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat and season with pepper.
Meanwhile, cut 4 thick slices of sourdough (2 per person).
Toast in your toaster. Alternatively, pop into the oven until golden and toasted, 2-3 mins.
When everything is ready, pop a slice of sourdough onto your plates and spread each with a little butter (or olive oil if you don't have any).
Build your sandwiches by layering up the sliced avocado, fried halloumi and balsamic peppers. Spread the onion marmalade on the remaining sourdough slices and stack on top.
Serve with the breakfast potatoes alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the sandwich delicious, while others felt it lacked flavour, particularly noting the onion marmalade wasn't prominent.
- Ease of prep: The recipe was described as really easy to prepare, making for a great brunch option.
- Suggestions: Keep a close eye on the peppers while roasting to prevent burning; consider adding extra onion marmalade for more flavour.
