Delicious layered halloumi sandwich with roasted veggies, hummus, and creamy avocado.
- 2 bell peppers, cut in half, seeds removed
- 1 zucchini, cut in half and into slices (about 10 slices)
- 1 tbsp avocado oil
- sea salt & pepper
- 1-2 tbsp za’atar spice blend (optional)
- 150 g halloumi cheese
- 8 slices of bread
- ⅓ cup plain hummus
- ¼ cup quick pickled red onions (see notes)
- 1 cup sprouts of choice
- 1 avocado, divided into quarters, thinly sliced
- Preheat your oven to 450°F (230°C).
- On a large baking sheet, lay out the halved bell peppers, and zucchini slices.
- Brush with avocado oil on one side, sprinkle with a pinch of sea salt, a little bit of freshly cracked black pepper, and za’atar spice if desired. Flip, brush with more avocado oil, and season with sea salt, pepper, and za’atar again.
- Roast for 15 minutes, flipping once halfway through roasting. When the bell peppers are cool enough to touch, cut them into strips. Set aside.
- Cut your halloumi into 8 slices approx. 0.5cm (0.2 in) thick (2 per sandwich).
- Heat up a pan over medium-high heat.
- Add the halloumi slices to the hot pan without any oil. Cook for 2-3 minutes on each side until very golden brown.
- To make a sandwich, take two slices of bread (toast them first if desired), spread 1 tbsp of the hummus on one side.
- Layer 2-3 slices of the roasted zucchini on the hummus, 4-5 strips of the roasted bell peppers, 2 slices of the halloumi, 1 tbsp of the pickled onions, approx. 1/4 cup of sprouts and 1/4 of sliced avocado.
- Top with the other slice of bread. Cut in half if desired and enjoy! Repeat with the rest of the sandwiches.
Quick pickled red onion: Peel and thinly slice 1 red onion and add it to a mason jar. In a small pot, bring to a soft boil 1/3 cup champagne vinegar, 1/4 cup sherry vinegar (you can use ACP, white wine, or any other vinegar you have), 1/4 cup water, 1 tsp maple syrup, 1/2 tsp sea salt. Cook for a minute or two until the salt is dissolved. Pour the hot liquid over the onions. Pickle for 30 mins or until cooled. Store in the fridge for 2 weeks.
Halloumi cooking tip: As you place each slice down, press it down, and move it around in little circles so the oils get released and it doesn't stick. The cheese is oily enough so it doesn’t need any additional cooking oil. Do not touch the halloumi for 2 minutes at least until you’re ready to flip.
Storing: This sandwich is best eaten within 2-3 hours. If you need to store it for longer, store all the ingredients separately in the fridge.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed. (Counted without the bread)
Keywords: halloumi, hummus, sandwich