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Haloumi, green olive tapenade and sliced tomato sandwich

Serves 1

Ingredients

  • 2 slices Bürgen® Wholegrain & Oats bread
  • 4 pitted kalamata olives, sliced finely
  • 1 tablespoon reduced fat mayonnaise
  • 1 ripe (120g) Roma tomato, sliced
  • ½ Lebanese cucumber, sliced thinly
  • 3 thin slices (50g) haloumi

Method

  1. Warm a non-stick pan over a medium heat.
  2. Combine sliced olives and mayonnaise in a small bowl and spread over the two slices of bread. Arrange the sliced tomato over one of the slices of bread and top with the sliced cucumber.
  3. Cook the haloumi in the pan until golden on both sides. Transfer to the sandwich and top with the remaining slice of bread.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, 1 Rivett Road, North Ryde, 2113, https://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact