Spicy Halloumi Rancheros With Avocado And Ciabatta

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Chop your halloumi into small cubes

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped halloumi

Peel and slice your shallot[s] finely

Add the sliced shallot to the pan and cook the halloumi for a further 2-3 min on each side or until browned and the shallot is slightly softened

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Slice your green chilli[es] finely

Peel and finely slice (don't chop!) your garlic

Once the halloumi is browned, add your chipotle paste, half the sliced chilli (can't handle the heat? Go easy!) with the sliced garlic and ground smoked paprika

Stir it all together and add your chopped tomatoes with 100ml [130ml] [170ml] boiled water

Bring to the boil over a high heat and cook for 1-2 min or until thickened – this is your spicy halloumi rancheros

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Once toasted, cut the toasted ciabatta into triangles