Full ingredients list:
2 heads of broccoli, cut into florets
2 cups kale, shredded
8 slices rye bread or sourdough
1 small ripe avocado, mashed
2 teaspoons mustard
¹/³ cup store-bought, oil-free chargrilled red capsicum
75g reduced-salt haloumi, sliced
½ red cabbage, shredded
1 fennel bulb, shredded
1 pear, sliced
¼ cup walnuts
¼ cup chopped flat-leaf parsley
¼ cup reduced-fat
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 190ºC. Line a large baking tray with baking paper. Arrange broccoli on the tray and spray with olive oil. Bake for 15 minutes. Add kale, spray with oil; cook 5 minutes more.
2 Heat a sandwich press or grill and spray with olive oil. Place a slice of bread on the press (or grill) and spread with a little avocado and mustard. Top with capsicum, haloumi, roasted broccoli and kale. Season with cracked black pepper. Top with second bread slice. Spray with olive oil. Toast until golden. Repeat with remaining bread and filling to make four toasties.
3 Make the slaw: Mix all of the ingredients well in a large bowl. Season with cracked black pepper. Serve slaw with toasties.
About this recipe
First published: July 2018