Makes
1
Prep Time
10 minutes
Cooking Time
5 minutes
Ingredients
- Lemon infused olive oil, for drizzling
- 100g haloumi, cut into 3 slices
- 1 focaccia, sliced in half lengthways
-
2 roasted red capsicum cheeks
- 1/2 cup baby rocket leaves
- 70g can Edgell Snack Time Chick Peas with Fiery Moroccan Spices
MINT YOGHURT
- ¼ cup Greek style yoghurt
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon lemon juice
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Method
STEP 1Lightly drizzle lemon oil over haloumi and focaccia halves. Cook haloumi in a large preheated sandwich press for 5 minutes, adding focaccia half way through.
STEP 2
Meanwhile combine mint yoghurt ingredients. Spread over focaccia halves.
STEP 3
Layer focaccia with haloumi, rocket, capsicum and Edgell Chick Peas. Slice in half and serve.
Tips
Roast your own capsicum for a sweeter, smokier flavour.
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