This hearty vegetarian sandwich is layered with flavour. Beetroot hummus topped with pan fried haloumi, creamy avocado slices, and spinach all between two pieces of toasted seed bread.I have been a sandwich lover for a long time. Surprisingly there are no sandwich recipes on this blog! How can that be? I have a couple of delicious vegetarian burger recipes (and more to come this summer), but no sandwiches! Consider this the first step in rectifying that oversight on my part. And oh, what a first step this is.
My sandwich tastes have become a little more refined since the days of Vegemite or peanut butter on white bread. But even in those early years of tucking toppings into sandwiches I have been interested in testing out combinations until I hit on the right flavour note. One particular favourite when I was a kid was Vegemite, ham, and iceberg lettuce on really fresh bread. I know, I was a weird kid, but ham, lettuce and vegemite powered me through many watercolour painting sessions and games of school teacher. Nowadays I’m a little less interested in ham, but I’m still going strong on testing out different combinations that can be packed between two slices of my favourite bread. Sandwiches are all about delicious individual elements adding up to one amazing package with edge to edge flavour and excitement. Like a theme park you can eat. I like to start with my favourite bread. Now, gluten free bread is not always the best, but I love Helga’s Gluten Free Soy and Linseed Bread (no, I don’t get an endorsement fee I just love their bread). If you don’t need gluten free bread choose something dense and seedy. Get yourself some bread with attitude!
Every great sandwich starts with a good spread. Sometimes that’s as simple as a good fatty, salty butter or cream cheese. Today we’re going with a garlic and cumin spiked beetroot hummus. Honestly, this spread is the most delightful shade of deep pink. Beetroot hummus is a favourite in our house for parties. It pairs perfectly with crackers or vegetable sticks, and it’s a great base for a flavoursome sandwich. Beetroot hummus is so easy to whip up from store cupboard ingredients too. I use canned chickpeas and canned beetroot (I just love their briny flavour). Of course, if you aren’t a beetroot fan (seriously, get on board this hummus is a fantastic introduction!) you can just make hummus minus the beets, or use your favourite pre-made hummus. After the pretty pink spread we add a layer of pan fried haloumi. Squeaky, savoury, salty cheese which makes a hearty addition to this sandwich. Haloumi is the perfect partner for hummus. Next we layer on some creamy avocado slices and baby spinach for a little crunch. That’s it!
The whole sandwich experience is hearty bread, cumin and garlic spiked beetroot hummus with it’s super savoury flavour mingled with salty, (dare I say) meaty haloumi with caramelised edges, soft avocado slices, and fresh baby spinach. In one mouthful you’ve got that saltysavouryheartycrispyfresh taste that is all I want in a lunchtime sandwich. I would recommend making this sandwich fresh when you are going to eat it because the hummus can make your bread a little soggy if you pack it to eat later. But all the components can be prepared ahead of time so a little last minute composition doesn’t take very long at all, which makes this sandwich perfect for the lunch room!
Beetroot Hummus and Haloumi Sandwich
| gluten free | vegetarian | makes 2 sandwiches
beetroot hummus makes about 1 1/2 cups | store in an airtight container in the fridge for up to 4 days
For the beetroot hummus
- 1 cup canned baby beetroot
- 1 (400 gram) can chickpeas
- 1 tablespoon tahini paste
- Juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 3 cloves garlic
- 120 grams haloumi, sliced into 4 pieces
- 4 slices bread (gluten free if required)
- 1/2 medium avocado, thinly sliced
- handful of baby spinach leaves
- To make the beetroot hummus add all ingredients to the bowl of a small food processor and process until smooth.
- Preheat a small non-stick frying pan over medium heat and fry the sliced haloumi until golden on both sides, about two minutes per side.
- Toast the bread. Spread one side of each sandwich with a dollop of beetroot hummus. Top with slices of haloumi. Divide the sliced avocado between the sandwiches and top with baby spinach.
- Slice, serve, and enjoy!