This vibrant, healthy, veg-packed vegetarian sandwich is a salty, savoury, delicious lunch. The olive tapenade is homemade is seconds with only a few ingredients (and no anchovies!).
- 1 (350g/12 oz) jar pitted black olives, drained (should be about 140g/5oz once drained)
- 1 clove of garlic, minced
- 1 tablespoon capers
- juice of 1/2 lemon
- 4-6 tablespoons extra virgin olive oil
- 2 avocados, sliced
- 2 large tomatoes, sliced
- 10-12 small slices of halloumi cheese
- 4 eggs
- 8 slices wholemeal/sourdough bread
-
For the tapenade: Blend all ingredients together until smooth, adding more olive oil as necessary to help blend to a paste.
-
Fry the halloumi and eggs in olive or coconut oil in a large frying pan set over medium heat, until halloumi slices are golden and slightly crisp on the outside, and the egg white are cooked but yolks are still runny (I like to keep the heat fairly high to get crispy edges, too).
-
To assemble the sandwiches: Spread 4 slices of the bread thickly with the tapenade, then layer each with sliced avocado and tomato, followed by some halloumi and an egg on each. Carefully top with the other 4 slices of bread (or serve as open sandwiches/tartines). Serve immediately.