I made these for meat free Monday as I’ve been trying to introduce more veggie recipes to my family.
I flavoured the halloumi and avocado with chilli and garlic and it was divine. I like mine with sriracha sauce squeezed over for an extra spicy kick. You could leave the sriracha out for younger ones as it may be a bit too much.
I can’t wait to make these again, everyone loved them.
1 avocado – 1/2 an avocado each
Halloumi – 2 thick slices each
1 teaspoon chilli flakes
Half a lime – juice of
1 tablespoon olive oil
2 cloves garlic – minced
sriracha sauce – optional
Bag of bistro salad
Pan fry your garlic and chilli flakes in the olive oil along with the halloumi slices and avocado for a few minutes turning now and again until the halloumi starts to bronze slightly. Squeeze over your lime juice.
Add your flat bread to the pan for a few seconds, remove and load up with your lightly bronzed halloumi, avocado and salad leaves. I like to use bistro salad as the beetroot shards make a nice addition.
Top with sriracha sauce to your liking.