1medium courgette/zucchinicut in half then sliced lengthways
1 ½largeripe avocados
2mediumspring onions/scallionswhite part chopped, green parts discarded
1small handful of coriander/cilantrochopped, the long stems removed
1mediumlimethe juice of
18 oz pack 250g of halloumisliced
1cup30g baby spinach
1large ciabattaor 4 ciabatta rolls
sea salt, cracked black pepper and olive oil for cooking + lime wedges for serving.
Make the smashed avocado
Remove the stone from the avocados and scoop out the flesh into a bowl. Using a fork roughly mash the avocado.Stir in the chopped coriander/cilantro, spring onions/scallions and the lime juice.Season with sea salt and cracked black pepper to taste.Cover with cling film and keep in the fridge until you are ready to use it.
Cook the vegetables
To flame-grill the romano peppers - turn on two gas burners to low heat. Place the peppers on the outer rings of the burners. Using a metal kitchen tongs keep turning the peppers until they are blackened. Once both peppers are blackened carefully place them in a large bowl and cover the bowl with clingfilm. Leave to cool.To roast the peppers in the oven - preheat the oven to 200C/ 392F. Cut the peppers in half lengthways, remove the stem, pith and seeds. Place the peppers on a baking tray. Drizzle a little olive oil over the peppers then pop the tray in the oven and cook for about 10 minutes. Turn the peppers halfway through cooking. They should be soft and cooked through.To griddle the courgettes/zucchini - Brush a griddle pan with a little olive oil. Heat the pan over medium heat. Place the sliced courgette on the pan, you may need to this in batches, cook for a couple of minutes then turn them over and cook until the courgette is slightly soft. Keep them warm until you are ready to use them. If you don't have a griddle pan you can roast the courgettes in the oven with the peppers.
Cook the halloumi and make the sandwich
Heat a griddle pan or non-stick pan over medium heat.Add the halloumi, again you may have to do this in batches, cook for about 5 minutes each side.
Cut the ciabatta into 4 pieces then slice them open. Brush the inside of each piece of the bread with olive oil then place on a hot griddle pan to toast. Repeat for each one.If you don't have a griddle pan you can do this on a regular pan too.
Spread the smashed avocado over one piece of ciabatta, top with some of the peppers, then courgettes. Top with a few slices of halloumi and some spinach. Squeeze a little more lime on the filling then top with the remaining ciabatta. Serve immediately.
Bread - I use a long ciabatta for this which served 4 people for dinner. You could use 4 ciabatta roll if you prefer.
Halloumi - I used full-fat halloumi.
Griddle pan - if you don't have a griddle pan you can use a non-stick pan to cook the halloumi and toast the bread. You can also roast the veggies in the oven if you prefer, I've included the directions for that in the recipe card.
Storing/freezing - this recipe is best made and eaten fresh. I don't recommend freezing this sandwich.
Nutritional information - is approximate and is calculated using an online nutrition tool. It is for one sandwich.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.