Chef Amanda Saab creates the dish of our millennial dreams with this Halloumi Toast featuring avocado, hot honey, and of course, our arugula microgreens. Follow along below and try it for yourself!
INGREDIENTS
4oz block of Halloumi cheese
2 slices thickly cut sourdough bread
2 tbsp butter
2 tbsp honey
1 tbsp red chili flakes
2 tbsp extra virgin olive oil,
divided
1 avocado, smashed
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp kosher salt
Juice of half a lemon
1 cup Planted Detroit arugula microgreens
1/2 cup chopped cherry tomatoes
1/2 tsp kosher salt
Juice of half a lemon
METHOD
Add honey and red chili flakes to a small bowl and stir to combine. In a skillet, heat one tablespoon of olive oil over medium-high heat and sear the halloumi on both sides. Add the hot honey and coat the seared halloumi in the mixture. Remove the coated halloumi from the pan and set aside.Next, spread the butter over the sourdough and toast on both sides, to your liking, in the same skillet.
Make the avocado spread by combining the smashed avocado with garlic powder, dried oregano, kosher salt, and the juice from half a lemon. Taste and adjust seasoning to your liking.
Make an arugula microgreens salad by combining the arugula microgreens, cherry tomatoes, salt, and lemon juice.
Build the toast by spreading the avocado on the toasted bread, add the halloumi, and finish with the Planted Detroit arugula microgreens salad! Enjoy!
Watch Amanda make this recipe on our Instagram!
