Pan fried haloumi on toast with mushrooms, smashed avocado and rocket

Serves 4 Prep time 15 minutes
Cook time 12 minutes

smashed avocado
2 large, ripe avocadoes
1 clove garlic, finely chopped to a fine paste
juice of half a lemon
75ml extra virgin olive oil
sea salt flakes

mushrooms
4 handfuls assorted mushrooms (i.e. king oyster and baby Portobello)
1 small knob butter
splash of olive oil
1 clove garlic, minced
1 sprig fresh thyme
salt and pepper
1 small block haloumi, soaked and sliced into 1–2cm thick pieces
4 slices dense, crusty bread (i.e. sourdough or ciabatta)
2 handfuls rocket leaves
extra virgin olive oil

• Peel and de-seed the avocados.
• Place avocado in a mixing bowl with garlic and lemon juice. Using the prongs of a fork, crush the avocado, adding in olive oil bit by bit to create a soft creamy texture.
• Season generously with sea salt and keep chilled.
• Slice the mushrooms into equal sized pieces. Heat up a large non-stick skillet and add in the butter and a good splash of olive oil.
• When butter is foamy, add in the minced garlic, followed immediately by the mushrooms and thyme. Season well and sauté over high heat for 2–3 minutes. Transfer to a shallow bowl and keep warm.
• Drizzle a little olive oil over each slice of bread and toast on a pan over medium heat. When slightly charred on the edges, set aside.
• Heat up a touch more olive oil and panfry haloumi on both sides for 1–2 minutes till golden brown.
• To assemble, spread each slice of toast with a quarter of the smashed avocado. Top with a quarter of the mushrooms and slices of haloumi.
• Crown with a loose bunch of rocket leaves and a drizzle of extra virgin olive oil.

Shen says: “You get crusty bread offset by creamy avocado, topped with the earthy, buttery mushrooms; then the salty, squeaky haloumi; all juxtaposed by the crisp of the rocket leaves.”

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