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Haloumi and mushroom ‘steak’ sanger recipe
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Grilled vegetarian steak sandwich: a healthy and delicious meal for any time of day. BBQ perfection!
Ingredients:
  • 42.00 gm soy sauce
  • 40.00 ml balsamic vinegar
  • 8 medium portobello mushrooms, stalks trimmed
  • 250g haloumi, cut into 8 slices
  • 8 slices wholegrain sourdough bread, toasted
  • 1 small ripe avocado, mashed
  • 30g baby spinach
  • Tomato relish, to serve
  • 1 ⁄2 red onion, thinly sliced
  • 500g zucchini noodles
  • 3 egg whites
  • 150g (3 cups) panko breadcrumbs
  • 60g (3⁄4 cup) finely grated parmesan
  • 20.00 gm cornflour
Instructions:
  • Preheat oven to 180°C/200°C fan forced. Lightly spray 2 large baking trays with oil. Break zucchini into shorter lengths. Whisk egg whites in a large bowl. Combine panko and parmesan in another bowl. Sift cornflour over zucchini and toss to coat.
  • In 3 batches, coat zucchini in egg white, then dredge in panko mixture. Place on trays, spray with olive oil, and bake at 425°F, turning occasionally, for 15-20 minutes until golden and crisp. Season to taste.
  • In a bowl, mix soy sauce, vinegar, and garlic. Coat the mushroom with this mixture. Spritz with oil. In a hot frying pan, cook the mushroom in two batches for 3 minutes on each side until tender.
  • Clean the pan and heat it back up on medium-high. Oil the haloumi and cook each side for 1-2 minutes until golden.
  • On 4 slices of toast, generously spread avocado. Layer with spinach, haloumi, tomato relish, mushrooms, and onion. Top with the remaining toast to create sandwiches. Serve with curly fries and enjoy right away.

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