ON BLACK BARLEY
You’ll need
Avo Spread
2 avocados
salt and pepper to taste
1 lime, juice and zest
1/2 bunch coriander (optional)
To Serve
750g halloumi
2 sweet potatoes
200g walnuts
1 bag rocket
Method
Roast whole sweet potatoes at 180°C for 40 minutes or until a skewer barely pierces through the core with ease. Cool slightly and peel. Slice 1cm thick, brush with olive oil and grill or sear in a pan until caramelised. Season with salt and reserve for later use.
Circle around the avocados with the blade of a knife to separate in half. Remove the pit and scoop out flesh into a bowl. Zest lime into bowl and squeeze all juice into bowl. Mash until desired texture is achieved. Season to taste with salt and pepper. Pick coriander leaves, dice finely and fold into the avo mix. All ingredients can also be added to a blender and blended until smooth.
Toast walnuts on a tray in the oven at 180c for 7-10 minutes or until the outer skin turns golden brown. Crush lightly and season with fine salt and set aside.
Slice halloumi ½ cm thick and toss with olive oil. Grill or sear in a pan on high heat until desired caramelisation is achieved on the outside.
To serve
Layer by spreading avo on both slices of black barley sourdough. Add grilled halloumi, grilled sweet potato, toasted walnuts and rocket.