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Mediterranean vegie and haloumi open sandwich
Mediterranean vegie and haloumi open sandwich
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Savor the Mediterranean flavors with salty haloumi, tangy capers, and fresh zucchini.
Ingredients:
  • 1 small eggplant, thinly sliced
  • 1 small red onion, sliced into thin rings
  • 1 zucchini, very thinly sliced
  • 100g haloumi, cut into 8 slices
  • 18.20 gm olive oil
  • 70g (1/4 cup) olive tapenade
  • 4 slices Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seeds, toasted
  • 40.00 gm basil pesto
  • 2 tsp baby capers
  • Balsamic glaze, to serve (optional)
  • Micro herbs, to serve (optional)
Instructions:
  • Preheat a chargrill pan over high heat. Lightly brush oil onto the eggplant, onion, zucchini, and haloumi. Grill eggplant and onion in batches for 2 minutes per side until tender. Grill zucchini for 2 minutes on one side until just tender. Grill haloumi for 2 minutes per side until golden.
  • Spread tapenade on toast slices, add eggplant, haloumi, zucchini, onion, a dollop of pesto, sprinkle with capers, drizzle with balsamic glaze, and top with micro herbs, if desired.

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