Prep time: 5-10 mins Cook time: 5-10 mins Total time: 20 mins
40g (2 slices) Tomato
2 Slices Low FODMAP, Gluten Free or Sourdough bread, (40g with crusts cut off)
20g SDF Spicy Red Pepper Tomato Ketchup
10g Lettuce, (approx. 7 leaves)
2g Fresh chopped chives
1-2Tbsp Garlic infused oil.
Cracked black pepper to garnish.
Sides: 40g large green pitted olives
Fresh red chilli to garnish
Fruit: 30g Fresh pineapple chopped
60g Fresh sliced strawberries
Weigh, chop, and slice ingredients
Cut edges off the bread.
Using a tbsp of infused oil, fry the bread until both sides are crisp and golden. Once cooked leave to one side to cool.
Mix the mayonnaise and chives and spread evenly on one side of each slice of toasted bread.
Lay the lettuce on the bottom layer of toast.
Use 1 tsbsp infused oil to fry the Haloumi. Cook until both sides are golden.
Once cooked place on top of the lettuce and add the slices of tomato.
Garnish with cracked black pepper and pour on SDF Spicy ketchup.
Place the other slice of toast on top and serve with Olives with chilli and fruit.
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.