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HALLOUMI, PROSCIUTTO AND SMASHED AVOCADO SARNIE WITH MUSTARD MAPLE SYRUP DIP

SERVES

2

There’s something immensely satisfying about dipping a sandwich into maple syrup, and when the sandwich contains everything you want from a breakfast sarnie, you’re onto a winner. This is the best possible combination of salty and sweet, tangy and mellow. If you don’t like avocado, replace with fresh spinach or sliced tomatoes and dip away.

INGREDIENTS:

2 tsp olive oil

250g halloumi cheese, sliced into 6 slices

90g prosciutto, about 6 slices

a small loaf of artisan crusty bread, such as sourdough

1 avocado

100ml maple syrup

1 tsp mustard seeds

2 tsp olive oil

METHOD:

Heat the olive oil in a non-stick pan over a medium–high heat. Add the halloumi slices and cook for 1–2 minutes on each side until golden brown. Transfer to a plate lined with kitchen paper and set aside.

Add the prosciutto slices to the same pan and cook for a few minutes until crisp. Transfer to the same plate as the halloumi.

Pop the slices of bread down into the pan and toast for a couple of minutes on each side until slightly charred.

Slice the avocado in half, remove the stone and spoon the flesh into a bowl. Using a fork, mash the avocado until it has a chunky consistency.

To assemble the sandwiches, spread one side of the toasted bread with half the avocado mixture, top with halloumi and prosciutto and top with the other piece of bread. Repeat.

Split the maple syrup between two mini bowls with half a teaspoon of mustard seeds in each. Simply dunk the sarnies in the mustard maple syrup for a pop of sweet and heat!