HALOUMI AN D AVOCADO BRUSCHETTA

MAKES 24 PREP AND COOK TIME 30 MINUTES 2 x 300g loaves flat turkish bread olive oil spray

500g haloumi cheese

3 medium (750g) avocados, mashed coarsely

400g cherry tomatoes, quartered 2 tablespoons lemon juice 1 medium (170g) red onion, sliced thinly

40g baby rocket leaves 1 tablespoon extra virgin olive oil

1 Preheat oven to 180°C (160°C fan-forced). Line two oven trays with baking paper.

2 Roughly tear or cut each loaf of bread into 12 pieces; spray both sides with olive oil.

3 Place bread on oven trays; bake for 10 minutes or until golden and crisp.

4 Cut haloumi into 24 thin slices; place between two sheets of paper towel to drain for 5 minutes.

5 Meanwhile, combine avocado, tomato and juice in a medium bowl. Season to taste.

6 Pan-fry haloumi, in batches, in an oiled large frying pan over mediumhigh heat for 1 minute on each side or until golden brown.

7 Top bread with a slice of the haloumi, avocado mixture, onion and a few rocket leaves. Drizzle with oil to serve. Not suitable to freeze or microwave.