Halloumi, Balsamic Roasted Pepper and Avocado Sandwich

Name: Halloumi, Balsamic Roasted Pepper and Avocado Sandwich with Breakfast Potatoes and Onion Marmalade | Serves 2
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Baking Potato; 1 Bell Pepper; 12 Balsamic Vinegar; 225 Halloumi; 1 Avocado; 1 Mini Sourdough Cob; 20 Onion Marmalade

with Breakfast Potatoes and Onion Marmalade | Serves 2

Anushka MaganPublished on April 26, 2023

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This brunch sandwich layers sourdough toast with slices of creamy avocado, fried halloumi and sweet balsamic roasted peppers. A dollop of onion marmalade makes it even more decadent. Finish everything off with crispy breakfast potatoes and you've made a brunch to remember.

Tags:

Veggie

Allergens:

Sulphites

•Milk

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Baking Potato

Bell Pepper

(May contain traces of: Celery)

Balsamic Vinegar

(Contains: Sulphites)

225

Halloumi

(Contains: Milk)

Avocado

Mini Sourdough Cob

(Contains: Cereals containing gluten, Soya May contain traces of: Egg, Milk)

Onion Marmalade

Nutritional information

Energy (kcal)899 kcal

Energy (kJ)3762 kJ

Fat45.9 g

of which saturates20.2 g

Carbohydrate86.2 g

of which sugars12.7 g

Protein39 g

Salt3.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potato into 1cm chunks (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 6 slices. Place into a small bowl of cold water and leave to soak.

Pop the potato chunks 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 of the tray, skin-side down. Spoon over any remaining balsamic dressing from the bowl. TIP: Use two baking trays if necessary.

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, face-down. Slice into 1cm thick slices.

When the veg has 5 mins left in the oven, heat a drizzle of oil in a large frying pan on medium-high heat.

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Meanwhile, cut 4 thick slices of sourdough.

Pop the sourdough slices into 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!