Serves 4
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  1. Preheat a griddle pan over a medium-high heat. Toast both sides of the sourdough and set aside.
  2. Mix the lemon zest and juice with the thyme, three tablespoons of the olive oil and the garlic. Season and set aside.
  3. Cook the mushrooms on the griddle pan for 5-7 minutes, then flip over and spoon over the marinade. Continue to cook for 5-7 minutes or until tender. Transfer to a plate and keep warm 
  4. Drizzle the rest of the olive oil over the halloumi. Cook the halloumi for about one minute on each side until dark golden griddle marks appear.
  5. Spread the base of each bread slice with chilli jam. Add a couple of slices of halloumi, a garlic mushroom and a pile of rocket leaves to each to serve.

Nutrition Facts

Per serving: 426kcals, 26.7g fat (10.2g saturated), 27.9g carbs (10g sugars), 18.3g protein, 1.1g fibre, 1.137g sodium