Halloumi, Balsamic Roasted Pepper and Avocado Brunch Sarnie with Breakfast Potatoes
Serves 2
For a light brunch bite that everyone will love look no further than our Halloumi, Balsamic Roasted Pepper and Avocado Sandwich with Breakfast Potatoes. We’ve filled fresh, sourdough slices with halloumi, avocado and sweet roasted peppers and given it a sweet tang with original onion marmalade. Finished with a side of crispy, fluffy breakfast potatoes, it’s a great pick.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Baking Potato
1
Bell Pepper
(May contain Celery)
12
Balsamic Vinegar
(Contains Sulphites)
250
Halloumi
(Contains Milk)
1
Avocado
1
Mini Sourdough Cob
(Contains Cereals containing gluten, Soya May contain Egg, Milk)
20
Onion Marmalade
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato into small 1cm cubes (no need to peel). Quarter the pepper lengthways and discard the core and seeds. Pop the pepper into a medium bowl, drizzle with a little oil and the balsamic vinegar, then season with salt and pepper. Toss to coat. Slice the halloumi into 3 pieces per person, place them into a small bowl of cold water and leave to soak.
Pop the potato cubes onto one side of a large, low-sided, wide baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Lay the pepper quarters onto the other side, cut-side up. Pour a little of the remaining balsamic dressing (from the bowl) over the pepper quarters. Roast on the top shelf of your oven until the potatoes are golden and the pepper quarters are soft, 20-25 mins. Turn everything halfway through.
Halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh in one piece, then thinly slice.
When there are 5 mins of veg roasting time left, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Once cooked, remove from the heat and season the halloumi with black pepper.
Meanwhile, cut 4 thick slices of sourdough (2 per person). Pop the sourdough slices into your toaster. Alternatively put them into the oven until golden and toasted, 2-3 mins.
When everything is ready, spread a little butter on 2 of the slices of sourdough (if you have any, or drizzle with a little olive oil if you don't). Divide the avocado slices between them. Top with the halloumi slices then the balsamic peppers. Finally, spread the onion marmalade on the other 2 slices of sourdough and sandwich together. Serve your halloumi, balsamic pepper and avocado sandwiches with the breakfast potatoes alongside. Brunch heaven! Enjoy.
