Halloumi and Portobello Sourdough Toastie

Make halloumi and portobello sourdough toastie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 slices, about 100 g Sourdough
60 g Halloumi
1 large, about 80 g Portobello mushrooms
30 g Spinach
1 tsp (7 g) Balsamic glaze (The glaze is 40% sugar, so it is one teaspoon and weighed.)
A few sprigs, leaves picked Fresh thyme
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Slice the mushroom thickly and fry it in a sprayed pan over a high heat with the thyme for three minutes a side, until it has darkened and stopped leaking. Push it aside and fry the halloumi slices for two minutes a side.
2. Wilt the spinach in the pan for thirty seconds and press out the water.
3. Layer the mushroom, halloumi, spinach and glaze between the sourdough slices with pepper. Wipe the pan, return the sandwich to a medium-low heat with a weight on top, and toast for three minutes a side until crisp.

Contains gluten cereals, milk and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/halloumi-portobello-sourdough-toastie

AI-generated images illustrating the recipe.

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