Ingredients
Method
1.Preheat oven to 180°C. Line two oven trays with baking paper.
2.Roughly tear each loaf of bread into 12 pieces; spray both sides with cooking oil.
3.Place bread on oven trays; bake for 6 minutes or until browned lightly.
4.Cut haloumi into 24 thin slices; lay between 2 sheets of paper towel for 5 minutes.
5.Meanwhile, combine avocado, onion, tomato, oil and juice in a medium bowl. Season to taste.
6.Pan-fry haloumi, in batches, in an oiled large frying pan, for 1 minute each side or until browned.
7.Top bread with one slice of haloumi, some avocado mixture and a few rocket leaves to serve.
Toast bread 2 hours ahead; store in an airtight container. Combine avocado mixture 1 hour ahead; store in the fridge. Haloumi is best cooked just before serving.
Note
