Haloumi & Mushroom Steak Sanger
June 23, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (444 g)
- Calories 940
- Total Fat - 47.1 g
- Saturated Fat - 14.4 g
- Cholesterol - 35.7 mg
- Sodium - 2237.3 mg
- Total Carbohydrate - 96.3 g
- Dietary Fiber - 9 g
- Sugars - 17 g
- Protein - 35.9 g
- Calcium - 319.6 mg
- Iron - 7.9 mg
- Vitamin C - 30.9 mg
- Thiamin - 3.3 mg
To make the fries, preheat oven to 180°C/200°C fan forced. Lightly spray 2 large baking trays with oil and place zucchini in a large bowl, breaking longer pieces into shorter lengths.
Whisk the egg whites in a separate large bowl and combine panko and parmesan in another large bowl and sift cornflour over the zucchini and toss gently to coat.
Working in 3 batches, toss zucchini in egg white to coat; lift out, draining excess back into bowl and then toss in the panko mixture to coat and then arrange on prepared trays and now spray with olive oil and bake, turning occasionally, for 15-20 minutes or until crisp and golden and season.
Meanwhile, combine soy sauce, vinegar and garlic in a bowl and brush all over the mushrooms and then spray with oil.
Heat a frying pan over medium high heat and cook, in 2 batches, for 3 minutes each side or until tender.
Wipe the pan clean and return to medium-high heat.
Spray the haloumi with oil and cook for 1-2 minutes each side or until golden.
Spread 4 slices of toast with avocado and top with the spinach, haloumi, tomato relish, mushroom and onion and sandwich with the remaining toast and serve immediately with the curly fries.
Tips & Variations
No special items needed.