Halloumi toasts

The smooth antipasto mixture on the base of the toasts gives a flavour boost to the cheese.

Ingredients

8	Asparagus spears, trimmed
4 slices	Ciabatta bread (Main)
½ large	Avocados, stoned, peeled and cubed
½ cup	Vinaigrette
1 ½ cups	Baby rocket
8	Mint leaves
200 g	Halloumi (Main)
3 Tbsp	Olive oil
6 Tbsp	Sundried tomato and capers antipasto, or similar

Directions

1. Blanch the asparagus until crisp-tender. Cool in icy water. Lightly toast the ciabatta. Sprinkle the avo with a little vinaigrette. Place the rocket and mint in a bowl.
2. Slice the halloumi into 8 equal pieces. Brush with olive oil. Heat the remaining oil in a ridged frying pan. Fry the halloumi for about 1 minute each side, until golden.
3. Spread the toasted ciabatta with the antipasto mixture. Top with the well-drained asparagus and the avo. Toss the rocket and mint in the remaining vinaigrette and place on the avo. Top with the halloumi. The toasts can be sprinkled with a few chilli flakes, if preferred.

See more of Jan's cheesey recipes

• Capsicums with smoked havarti
• Blue cheese quesadillas