PREP + COOK TIME 30 MINUTES MAKES 24
2 seeded baguettes olive-oil spray
500g haloumi
3 medium avocados (750g), mashed coarsely
2 tablespoons lemon juice
400g cherry truss tomatoes, quartered, sliced
40g mixed salad leaves (mesclun)
1 tablespoon extra virgin olive oil
1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.
2 Cut each baguette thinly on an angle into 12 slices; spray both sides with oil.
3 Place bread on oven trays; bake for 10 minutes or until golden.
4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel to drain for 5 minutes.
5 Meanwhile, combine avocado and juice in a medium bowl. Season to taste.
6 Pan-fry haloumi, in batches, in a large oiled frying pan over medium-high heat for 1 minute each side or until golden brown (see notes).
7 Top toasted bread with a haloumi slice, avocado mixture, tomatoes and a few salad leaves. Drizzle with oil to serve.
Test Kitchen Notes Haloumi is best cooked just before serving.
Do-ahead Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour before serving; store in the fridge.
WARM SPICED PRAWNS WITH GUACAMOLE SALSA
PREP + COOK TIME 40 MINUTES (+ SOAKING) SERVES 6
½ cup (125ml) extra virgin olive oil
2 shallots, sliced thinly
4 cloves garlic, bruised
Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición Issue 66 2020 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
