Vegie & haloumi toastie (p68)

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $5.50 Time to make 25 min veg­e­tar­ian

Toastie 2 heads of broc­coli, cut

into flo­rets 2 cups kale, shred­ded 8 slices rye bread or

sour­dough 1 small ripe av­o­cado,

mashed 2 tea­spoons mus­tard ¹⁄³ cup store-bought, oil-free

char­grilled red cap­sicum 75g re­duced-salt

haloumi, sliced

Win­ter slaw ½ red cab­bage, shred­ded 1 fen­nel bulb, shred­ded 1 pear, sliced ¼ cup wal­nuts ¼ cup chopped flat-leaf pars­ley ¼ cup re­duced-fat

plain yo­ghurt

1 Pre­heat oven to 190ºC. Line a large bak­ing tray with bak­ing pa­per. Ar­range broc­coli on the tray and spray with olive oil. Bake for 15 min­utes. Add kale, spray with oil; cook 5 min­utes more. 2 Heat a sand­wich press or grill and spray with olive oil. Place a slice of bread on the press (or grill) and spread with a lit­tle av­o­cado and mus­tard. Top with cap­sicum, haloumi, roasted broc­coli and kale. Sea­son with cracked black pep­per. Top with sec­ond bread slice. Spray with olive oil. Toast un­til golden. Re­peat with re­main­ing bread and fill­ing to make four toasties. 3 Make the slaw: Mix all of the in­gre­di­ents well in a large bowl. Sea­son with cracked black pep­per. Serve slaw with toasties.

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