The Sunday Times - - TASTE -

serves 4 / prep 10min / cook 25min 750g mixed veg­eta­bles,

thickly sliced (see note) 4 hot dog buns or small

baguettes 200g haloumi, sliced 1 tbsp chopped herbs (see

note) plus sprigs, to serve Sriracha or sweet chilli sauce,

to serve 11⁄2 tsp fresh lemon juice or

lime juice 1 av­o­cado, mashed 1char­grill Pre­heat a bar­be­cue grill or pan on medium-high. Spray the veg­eta­bles with olive oil. Sea­son. Cook veg­eta­bles, turn­ing oc­ca­sion­ally, un­til lightly charred and ten­der. Trans­fer to a plate. Set aside. 2baguettes, Cook the hot dog buns or with the cut side down, for 2 min­utes or un­til charred. 3min­utes Cook the haloumi for 1-2

each side or un­til charred. Trans­fer to a plate. Driz­zle the haloumi with 1 tbsp lemon or lime juice. 4chopped Com­bine the av­o­cado,

herbs and re­main­ing juice in a bowl. Spread over buns or baguettes. Top with ve­g­ies, haloumi and herb sprigs. Driz­zle with sriracha or sweet chilli sauce.

Note We sug­gest a com­bi­na­tion of onion, cap­sicum, broc­col­ini, zuc­chini, egg­plant and sweet potato. You could use co­rian­der, basil or pars­ley. RECIPE: Mi­randa Payne, Taste Mag­a­zine PIC­TURE: Jeremy Si­mons

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