Halloumi and Smashed Avocado Sandwich

• Quick and easy - you can throw this tasty sandwich together in 15 minutes. Perfect for when you need to grab a quick lunch on a busy day.
• Packed with flavour - cold creamy smashed avocado, warm, soft, salty halloumi and tangy tomato chutney in-between toasted focaccia slices (or other bread of your choosing).
• Uses simple everyday ingredients - you just need 6 ingredients to make this recipe (excluding salt, pepper and oil for frying the halloumi). You should be able to find all of them in your local store.
• Versatile - this is a recipe where you don't need to use the exact ingredients to get a yummy result. Feel free to change up the bread, swap lime juice for lemon and tomato chutney for fresh tomatoes.

This yummy halloumi sandwich requires a few everyday ingredients.

• Avocado - select ripe ones that are firm but give a little when you press the skin but be sure to avoid any squishiness because it’s a sign the avocado is starting to go bad.
• Lime juice - you can swap this for lemon juice if you don't have limes.
• Chilli flakes - these add a subtle warmth to the smashed avocado. You can use a fresh red chilli instead or omit this if you are very sensitive to spice.
• Tomato chutney - you can also use a few slices of fresh tomato if you prefer.
• Focaccia - the halloumi sandwich tastes great with focaccia, but you can use any bread you want. Ciabatta, rye, panini or another toastable bread roll of your choosing are all good options.

Put the avocado, lime juice, salt, pepper and chilli flakes into a bowl and mash with a fork until you get a slightly chunky consistency.

2. Fry the halloumi

Place a frying pan on a medium to high heat, fry the halloumi, turning halfway until both sides begin to brown. Remove from the heat and set aside when done.

3. Assemble

Spread the smashed avocado onto the bottom slice of bread and spread tomato chutney on the top slice. Lay the halloumi pieces on top of the smashed avocado, place the tomato chutney slice on top and serve immediately.

1. Choose a perfectly ripe avocado - these are firm but give a little when you press the skin. Avoid squishy avocados - it's a sign they are starting to go bad. Hass avocados are a good choice, they are deliciously creamy and easy to find in most supermarkets.
2. Don't cut the halloumi too thinly - halloumi should be a little crisp on the outside and soft and creamy in the middle. Halloumi slices should be ½cm or ¼ inch. Cut them thinner and you are likely to get rubbery halloumi and miss out on the soft creaminess.
3. Toast the bread - this is optional, but I'm adamant that warm sandwich fillings like halloumi taste much better when served on toasted bread.

Raw halloumi is perfectly edible, but not very tasty. Pan-frying it for a few minutes will vastly improve its texture and flavour and reduce the saltiness.

This can happen when the halloumi is cut too thinly and/or when it is cooked for too long. Ensure the pieces are at least 0.5cm/0.25 inches. A couple of minutes on each side should be enough to brown them.

Add a little oil to the pan and use a non-stick pan. Turn the halloumi when it starts to brown. You should only need to fry it for 1-2 minutes on each side.

Halloumi should have a slightly rubbery texture and often squeaks between your teeth when you bite into it. However, it should also be creamy and soft in the middle. To avoid a very rubbery texture ensure the halloumi slices are 0.5cm or ¼ inch thick and that you do not overcook them. Halloumi should begin to brown after 1-2 minutes of frying. Turn the halloumi when it begins to brown and remove it from the heat as soon as both sides are done.

You can, and it's perfectly edible but doesn't taste as good as freshly fried halloumi. Cooked halloumi will keep for up to 3 days in the fridge. It's safe to eat it cold, but warming the leftover halloumi in the microwave for 20 seconds will vastly improve its taste and texture.

This halloumi sandwich tastes best when eaten fresh, and while it's perfectly safe to store it in the fridge for a couple of days, it won't taste good.

You can prep the smashed avocado beforehand and store it in the fridge in an airtight container if you want to get ahead.

If you enjoyed this halloumi sandwich, you should check out my other speedy lunch/brunch recipes.

Paneer Kathi Rolls

French Buckwheat Galette Bretonne

20 Minute Traditional Moroccan Shakshuka with Harissa

Spinach and Feta Parcels (crispy and delicious)

Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.