[Meat Free Brunch Recipe] Avocado & Halloumi Bruschetta

Hi friends! I hope you had a wonderful weekend! I had spent my weekend catching up on the fourth season of Games of Thrones and snacking. I know, I know, it was not an overly productive weekend but I can now say that I have finally caught up with the show and joined the GoT debriefing at work ha!

Anyway, I have managed to squeeze in a grocery trip to Woolworths which was where I got sucked into a pile of ripen avocados as I entered the shop. They screamed fresh guacomole and corn chips – an opportunity which was too irresistible to be overlooked albeit costing me $2.98 a pop!

In amongst of my guacamole haze, I have dreamt up the combination of generous slather of mashed avocado on toasted bread, topped with the pan fried halloumi made of sheep’s milk as well as chilli-shallots-lime dressing.

Don’t they sound like a winning combo? The creamy avocado. The salty halloumi. The tangy dressing. I can guarantee you that you won’t stop with eating just one. 😉

[Meat Free Brunch Recipe] Avocado & Halloumi Bruschetta

Ingredients

The lime-shallots-chilli dressing:-

Lime rind from ½ lime, grated
Juice from ½ lime,
1 French shallots, peeled & finely chopped
A tsp chopped chilli (or chilli flakes)
1 tbsp extra virgin olive oil

Bruschetta:-

10 slices bruschetta bread
Olive oil
250g halloumi, sliced
4 ripen avocado
Juice from ½ lime
Fresh coriander leaves, chopped

Instructions

To make the dressing, add all the ingredients into a small glass bowl and whisk to combine. Set aside.
To grill the bread, lightly drizzle olive oil on both sides of the bread and place them on a griddle pan. Once both sides have turned golden brown and crispy, side them aside on a plate. (Alternatively, you can toast them in the oven/toaster.)
Grill the sliced halloumi until they are golden brown on both sides. Set aside.
Roughly mash the avocados with lime juice.
To assemble the bruschetta, smear the mashed avocado on a slice of bread. With a kitchen scissor, snip the halloumi into bite-sized pieces and place them on the avocado. Lightly top with the dressing and chopped coriander. Repeat the same step for the rest of bread. Enjoy!

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