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Za’atar Halloumi & Roasted Beetroot Toasted Sandwich with Lemon Yoghurt Tomato Salad

‘ Fresh, colourful and unbelievably satisfying — it’s become our favourite summer lunch!’

Some recipes simply taste like summer, and this is one of them. Crisp toasted bread, warm squeaky halloumi, earthy roasted beetroot and cool lemon yoghurt create an irresistible contrast of textures and flavours. Finished with Greenfields Za’atar, fresh herbs and a juicy tomato salad, this colourful lunch is perfect for garden dining, picnics or a relaxed weekend brunch.

Serves 4

Preparation: 15 minutes

Cooking: 20 minutes (or 5 minutes if using ready-cooked beetroot)

Total Time: 35 minutes

For the toasted sandwiches

  • 4 thick slices sourdough bread
  • 200g halloumi, sliced
  • 1 medium beetroot, roasted and cut into wedges
  • 2 tbsp Greek yoghurt
  • 1 tbsp Greenfields Tahini
  • 1 tbsp lemon juice
  • 1 tsp Greenfields Za’atar
  • 1 tsp Greenfields Sumac
  • 1 tbsp Greenfields Mint, chopped
  • 1 tbsp Greenfields Parsley, chopped
  • Handful of baby spinach
  • 1 tbsp olive oil
  • Freshly ground Greenfields Black Pepper
  • Greenfields Himalayan Pink Salt (Fine)

For the tomato salad

  • 250g mixed cherry tomatoes, halved
  • ¼ small red onion, finely sliced
  • Small handful fresh basil
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • Pinch Greenfields Sumac
  • Greenfields Himalayan Pink Salt (Fine)
  • Greenfields Black Pepper
  1. Roast the beetroot at 200°C (180°C fan) for around 40-50 minutes until tender, then cool slightly before cutting into chunky wedges. (Skip this step if using cooked beetroot.)
  2. Stir together the Greek yoghurt, tahini, lemon juice, a pinch of salt and half of the za’atar until smooth.
  3. Heat a frying pan over a medium heat with the olive oil and fry the halloumi for 2-3 minutes per side until beautifully golden.
  4. Toast the sourdough until crisp and golden.
  5. Spread the lemon yoghurt generously over one side of each slice.
  6. Layer with baby spinach, halloumi, roasted beetroot, chopped herbs and a sprinkle of Greenfields Za’atar and Sumac.
  7. Close the sandwiches and gently press together. Return briefly to the pan or sandwich press for an extra crisp finish if desired.
  8. Toss the tomatoes, onion, basil, olive oil, lemon juice, salt, pepper and another pinch of Sumac together.
  9. Slice the sandwiches diagonally and serve immediately with the vibrant tomato salad.
* Greenfields Za’atar brings wonderful herby, nutty citrus notes that lift the earthy beetroot beautifully. * Sumac adds a fresh lemony finish without extra acidity. * Add sliced avocado for extra creaminess. * For extra crunch, sprinkle over Greenfields Dukkah before serving. * This recipe also works brilliantly with grilled aubergine or roasted peppers.

Energy: 660 kcal

Protein: 24g

Carbohydrates: 56g

Sugars: 9g

Fat: 36g

Saturated Fat: 14g

Fibre: 6g

Salt: 2.1g

In this recipe:

Mediterranean

WHO WOULD LOVE THIS?

Anyone who enjoys colourful Mediterranean lunches, vegetarians looking for something special, lovers of artisan toasted sandwiches and anyone wanting an impressive yet easy summer meal.

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