HALOUMI AND MUSHROOM ‘STEAK’ SANGER

PREP 25 MIN, COOK 25 MIN, EASY

INGREDIENTS

2 tbsp soy sauce

2 tbsp balsamic vinegar

2 garlic cloves, crushed

8 medium portobello mushrooms, stalks trimmed

250g haloumi, cut into 8 slices

8 slices wholegrain sourdough bread, toasted

1 small ripe avocado, mashed

30g baby spinach

Tomato relish, to serve

½ red onion, thinly sliced

ZUCCHINI CURLY FRIES

500g zucchini noodles 3 egg whites

150g (3 cups) panko breadcrumbs

60g (¾ cup) finely grated parmesan

2 tbsp cornflour

METHOD

1 To make the fries, preheat oven to 180C/200C fan forced. Lightly spray 2 large baking trays with oil. Place zucchini in a large bowl, breaking longer pieces into shorter lengths. Whisk the egg whites in a separate large bowl. Combine panko and parmesan in another large bowl. Sift cornflour over the zucchini and toss gently to coat.

2 Working in 3 batches, toss zucchini in egg white to coat. Lift out, draining excess back into bowl. Toss in the panko mixture to coat then arrange on prepared trays. Spray with olive oil. Bake, turning occasionally, for 15-20 minutes or until crisp and golden. Season.

3 Meanwhile, combine soy sauce, vinegar and garlic in a bowl. Brush all over mushroom. Spray with oil. Heat a frying pan over medium high heat. Cook, in 2 batches, for 3 minutes each side or until tender.

4 Wipe the pan clean. Return to medium-high heat. Spray the haloumi with oil and cook for 1-2 minutes each side or until golden.

5 Spread 4 slices of toast with avocado. Top with the spinach, haloumi, tomato relish, mushroom and onion. Sandwich with the remaining toast. Serve immediately with the curly fries.