Halloumi, broccoli and spring onion sandwich with lime and coriander mayo
This vegetarian sandwich is one of pure indulgence with hot, juicy ingredients and a squeeze of lime for a refreshing kick of flavour
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
200g Halloumi, in thick slices (4-6 slices)
1 lime, halved
6-8 tender stem broccoli stalks
4 spring onions, green ends cut off
1 garlic clove, sliced thinly
rapeseed oil
50g butter
fresh bread, preferably baguette
For the mayo:
handful of coriander leaves, chopped finely
2 tbsp fresh lime juice
1 garlic clove, crushed
1 tsp Dijon mustard
few drops of tabasco, to taste
180g good quality mayonnaise
Method
To make the mayo, whisk together the ingredients in a bowl until well combined.
Heat a little rapeseed oil on a grill pan/griddle/frying pan over a medium high heat. Cook the slices of Halloumi, two minutes each side until golden and crispy. I like to squeeze over the lime juice directly onto the Halloumi while it is cooking, both sides. Set the Halloumi to one side, preferably on a warm plate or in a warm oven.
Add the sliced garlic, tenderstem broccoli and spring onion to the same pan, season and cook for around five minutes until everything is tender and lightly charred. Remove the broccoli and spring onion and leave in a warm place with the Halloumi.
Put the butter on the same pan and leave to melt in all the garlicky, limey juices. Open up an appropriate size section of baguette and place cut side down on the pan with the melted butter. Fry the bread for roughly two minutes.
When the bread is done, start to assemble your sandwich by slathering both sides in the mayonnaise. Place the Halloumi on the bottom and top with the broccoli and spring onion until it is very well stuffed. Close over and take a bite.
