Name: Mushroom, haloumi and white beans on sourdough
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup extra-virgin olive oil, plus 2 tablespoons extra; 1 clove garlic, sliced; 1 sprig rosemary, leaves removed; 400 gram can cannellini beans, rinsed, drained; 1/4 cup water; 8 field mushrooms, stalks trimmed; 2 tablespoon balsamic vinegar; 8 thick slices sourdough bread; 250 gram haloumi, sliced into 8; 1/4 cup plain flour; 2 roma tomatoes, seeded, chopped; basil leaves, to serve

Ingredients

1/4 cup extra-virgin olive oil, plus 2 tablespoons extra

1 clove garlic, sliced

1 sprig rosemary, leaves removed

400 gram can cannellini beans, rinsed, drained

1/4 cup water

8 field mushrooms, stalks trimmed

2 tablespoon balsamic vinegar

8 thick slices sourdough bread

250 gram haloumi, sliced into 8

1/4 cup plain flour

2 roma tomatoes, seeded, chopped

basil leaves, to serve

Method

1.In a saucepan, heat oil on low. Cook garlic and rosemary 1-2 minutes. Add beans and water. Bring to simmer and cook 4-5 minutes. Cool.

2.Puree bean mixture in a food processor until smooth. Season

3.Heat a char-grill pan or barbecue grill on high. Spray mushrooms with oil. Cook 3-4 minutes each side. Place in a bowl with extra oil and vinegar. Season. Toss well.

4.Toast bread on grill 1 minute each side, until golden.

5.Toss haloumi in flour. Spray grill plate with oil. Cook haloumi 1-2 minutes each side.

6.Spread half bread slices with bean puree. Top with mushrooms, reserving liquid. Toss tomatoes in liquid. Top remaining bread with haloumi, tomato and basil.

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