50gm oyster mushrooms (Coastal Kaps)
100gm halloumi (Whitestone Cheese)
1 tsp garlic infused olive oil (Dunford Grove)
A splash of good balsamic vinegar
Black pepper
1/2 tsp olive salt (Dunford Grove)
3 -4 slices of Otaki Sourdough (Gilberts Fine Food)
1-2 Tbsp grated parmesan cheese
Preheat the oven to 220 deg C. Brush the bread with olive oil on both sides and place a tray ready to grill. Using a peeler cut the halloumi in thin slices, then grate the parmesan so everything is ready to build the grilled feast. Lay mushrooms out on a baking tray, lightly brush them with garlic oil. Sprinkle olive salt and black pepper and a splash of balsamic over the mushrooms and then place in the oven for 8-10 minutes. Once the mushrooms have had their time, turn the oven to grill and toast the bread while getting the mushrooms a brown up. Remove all from the oven and now we are ready to build using the same tray. Place toast down then mushrooms and then halloumi, last sprinkle the parmesan on top. Put under the grill one last time for 2-3 minutes then eat.
Recipe by: Amy Dougherty
