Halloumi and Portobello Sourdough Toastie
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Mushrooms let go of a lot of water. Cook them until the pan is dry again or the toastie is wet inside.
Two slices of sourdough are the biggest single number in this sandwich. One slice with the top left open brings it down by a good margin.

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