Avocado and haloumi with rustic bread and olives

A healthy, simple and very filling dinner that you’ll enjoy to the last delicious bite.

Ingredients for two people

1	banette loaf
2 tbs	olive oil
2	garlic cloves, halved
200 g	haloumi, chopped
2	avocado, chopped
1	lemon, juiced
100 g	kalamata olives
50 g	rocket

Hellofresh recipe

For the bread

Pre-heat the oven to 220C. Place the banette loaf into the oven and cook for 8 minutes. Make sure you keep an eye on it so it doesn’t burn. Remove the loaf and when it has cooled down enough to handle, cut it in half longways. Place the two halves back into the oven for a further 4 minutes or until golden brown.

Remove from the oven and then drizzle over the olive oil evenly, once you have a nice light cover of oil begin to rub the halved garlic cloves into the toasted bread. Season the garlic rubbed toast with salt and pepper.

For the haloumi

In a small pan heat some olive oil over medium-high heat. Add the haloumi and cook for 2 minutes on each side until golden brown. Remove from the pan and set aside.

To serve

Place the avocado into a small bowl and mash using a fork, season with salt and pepper and add a squeeze of lemon juice to stop the avocado from turning brown. Spread the avocado mixture over each half of your garlic rubbed rustic toast, top with the haloumi and olives. Season with salt and pepper and give a nice squeeze of lemon and a side of rocket.

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