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How to make Mediterranean vegie and haloumi open sandwich

Yield = 2
Prep time: 0:05
Cook time: 0:15
Total time: 0:20

Ingredients

  • 1 small eggplant, thinly sliced
  • 1 small red onion, sliced into thin rings
  • 1 zucchini, very thinly sliced
  • 100g haloumi, cut into 8 slices
  • 1 tablespoon olive oil
  • 70g (1/4 cup) olive tapenade
  • 4 slices Abbott’s Village Bakery Harvest Pumpkin & Sunflower Seeds, toasted
  • 2 tablespoon basil pesto
  • 2 teaspoon baby capers
  • Balsamic glaze, to serve (optional)
  • Micro herbs, to serve (optional)

Method

  • Step 1 Heat a chargrill pan over high heat. Lightly brush the eggplant, onion, zucchini and haloumi with oil. Working in batches, grill eggplant and onion for 2 minutes each side or until tender. Grill zucchini on one side only for 2 minutes or until just tender. Grill haloumi for 2 minutes each side or until golden.
  • Step 2 Spread the tapenade over each slice of toast. Top with eggplant, haloumi, zucchini, onion and a dollop of pesto. Sprinkle with capers. Drizzle with balsamic glaze and sprinkle with micro herbs, if you like.