HALLOUMI AND TOMATO SANDWICH
Method
Pre-heat the oven to 200C/180C fan/gas mark 7.
Place the cherry tomatoes in a roasting tray and dot with 15g of butter. Season with salt and fresh black pepper and roast for 15 minutes or until the cherry tomatoes just begin to soften. Remove and set aside to cool.
Meanwhile, heat a small frying pan. When hot, add the halloumi slices and cook until brown on both sides. Remove and set aside on a plate.
Never add oil to the pan when cooking halloumi. It should be cooked in a dry pan, over medium heat. Don’t overcook as it will go rubbery.
Spread the two slices of the sourdough with the remaining Lurpak® spreadable.
Scatter over the rocket leaves and top with the cherry tomatoes.
Add the slices of halloumi, drizzle with sambal and then add the final sliced bread.
If you can’t get hold of sambal, then harissa, sriracha or Gochujang would work just as well.
