Crispy Halloumi Zucchini Sandwich
I am passionate about cooking - I have always been pursuing happiness through good food, fine wine, my dogs, and of course, with my family and friends!
Being raised in a home where good home cooking was shared with friends and family almost every other day, it was not difficult at all to embrace the concept of “you live to eat”.
Crispy Halloumi Zucchini Sandwich
Ingredients
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2 Zucchini, medium size
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200g Mozzarella Grated Cheese, Charalambides Christis
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½ tsp Dry Coriander, ground
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½ tsp Paprika, not smoked
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½ tsp Fine Sea Salt
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¼ tsp Black Pepper, freshly ground
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For the Sauce
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1 ½ tbsp Straggato Yoghurt 2% Low Fat, Charalambides Christis
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1 tbsp Mayonnaise
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½ Lemon, zested
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1 tsp Pomegranate Molasses
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¼ tsp Fine Sea Salt
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¼ tsp Black Pepper, freshly ground
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For the filling
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9 Thin Slices of Halloumi, Pissourkotiko Traditional Goat & Sheep Halloumi, Charalambides Christis
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8 Iceberg Lettuce Leaves
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8 Slices Turkey
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1 Roasted Red Pepper, sliced
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½ Red Onion, thinly sliced
Instructions
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Preheat the oven to 200°C Fan.
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We make the sauce by combining all of the ingredients and keeping aside.
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Line an ovenproof tray with baking paper. Add half of the grated mozzarella, divide in half and spread, creating a rectangle. Sprinkle half the coriander and paprika, as well as half the salt and pepper.
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Using a vegetable peeler, slice the zucchini lengthwise into very thin strips. Arrange half of the zucchini slices on top of each of the mozzarella rectangles, slightly overlapping each other, to form a rectangle.
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On top sprinkle the remaining half of the grated mozzarella and again sprinkle with the remaining half of the coriander and paprika, salt, and pepper.
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Add into a preheated oven at 200°C fan, and bake for about 25’, or until the cheese becomes golden and crispy.
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Remove from the oven and allow to cool for 5’. This helps the cheese to firm up and makes the "bread" easier to handle.
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Spread the sauce over one zucchini rectangle, top with half the lettuce leaves, halloumi, turkey, roasted red pepper, the sliced red onion and the remaining half of the lettuce leaves.
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Carefully place the second zucchini rectangle on top, press gently, slice in half and serve immediately.
