Haloumi, Roasted Tomatoes & Spinach English Muffin

Prep and Cook

Prep Time: 5 minutes Cook Time: 15–18 minutes Total Time: 20–25 minutes

Servings

1

Ingredients

• 1 Abbott’s Bakery Sourdough English muffin, halved and toasted
• 2 slices haloumi
• A handful of cherry tomatoes
• A handful of baby spinach
• 1 tbsp chilli jam
• Olive oil
• Salt and pepper

Method

1. Roast tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 180°C for 12–15 minutes until soft and slightly blistered.
2. Heat a little olive oil in a pan and fry haloumi for 1–2 minutes per side until golden.
3. Cut English muffins in half and toast until golden.
4. Spread chilli jam on the muffin base, add spinach, roasted tomatoes, and haloumi.
5. Place the muffin lid on top and enjoy warm.