The Australian Women’s Weekly Food

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2 seeded baguettes
olive–oil spray
500g haloumi
3 medium avocados (750g), mashed coarsely
2 tablespoons lemon juice
400g cherry truss tomatoes, quartered, sliced
40g mixed salad leaves (mesclun)
1 tablespoon extra virgin olive oil

1 Preheat oven to 180°C/160°C fan. Line two oven trays with baking paper.

2 Cut each baguette thinly on an angle into 12 slices; spray both sides with oil.

3 Place bread on oven trays; bake for 10 minutes or until golden.

4 Cut haloumi thinly into 24 slices; place between two sheets of paper towel to drain for 5 minutes.

Meanwhile, combine avocado and juice in a medium bowl. Season to taste.

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