Halloumi, Avocado & Roasted Cherry Tomatoes
A simple, healthy and delicious breakfast, or light lunch recipe.
Rich in vitamins and minerals with the essential fats, protein, calcium and fibre we need for good health.
Provides anti-inflammatory and anti-oxidant benefits.
Serves 2
Takes 30 minutes
Ingredients
- 250g halloumi sliced
- 1 ripe avocado sliced
- 12 ripe vine cherry tomatoes
- 1’’ chopped red chilli
- ¼ squeeze lime
- bunch mixed leaves
- 2 to 4 slices sourdough bread (or gluten free If required)
- 20g butter
- lug extra virgin olive oil
- pinch sea salt & black pepper
- pinch ancho chilli flakes
- 2tbs chilli jam preserve
Method
Pre heat the oven to 200°C or 390 °F
Place the cherry tomatoes into the oven for approx. 20 mins until they are ready to burst.
Meanwhile, heat the oil in a frying pan until hot.
Add the slices of halloumi, cook until a golden in colour on both sides.
Pop the slices of bread into the toaster.
Squeeze the lime over the avocado slices.
Remove the toasted bread from the toaster.
Butter the toast and cut into half.
To Serve
Place the buttered toast on the plate.
Add the cooked halloumi.
Add the slices of avocado.
Scatter the chilli over the avocados.
Add the cooked cherry tomatoes to the plate.
Drizzle with extra virgin olive oil.
Season with sea salt, black pepper and ancho chilli flakes to suit your taste.
Place the chilli jam into a small individual serving bowl, then add to the plate.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.