Life Of The Party

’Tis the season to socialise, and these vibrant finger-food recipes are as simple to make as they’re delicious. Just add your favourite people!

HALOUMI & AVOCADO BRUSCHETTA

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