PREP + COOK TIME 30 MINUTES MAKES 24
2 seeded baguettes olive-oil spray
500g haloumi
3 medium avocados (750g), mashed coarsely
2 tablespoons lemon juice
400g cherry truss tomatoes, quartered, sliced
40g mixed salad leaves (mesclun)
1 tablespoon extra virgin olive oil
1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.
2 Cut each baguette thinly on an angle into 12 slices; spray both sides with oil.
3 Place bread on oven trays; bake for 10 minutes or until golden.
4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel to drain for 5 minutes.
5 Meanwhile, combine avocado and juice in a medium bowl. Season to taste.
6 Pan-fry haloumi, in batches, in a large oiled frying pan over medium-high heat for 1 minute each side or until golden brown (see notes).
7 Top toasted bread with a haloumi slice, avocado mixture, tomatoes and a few salad leaves. Drizzle with oil to serve.
Test Kitchen Notes Haloumi is best cooked just before serving.
Do-ahead Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour before serving; store in the fridge.
WARM SPICED PRAWNS WITH GUACAMOLE SALSA
PREP + COOK TIME 40 MINUTES (+ SOAKING) SERVES 6
½ cup (125ml) extra virgin olive oil
2 shallots, sliced thinly
4 cloves garlic, bruised
This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
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This story is from the Issue 66 2020 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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