This isn’t so much a recipe as it is a list of ingredients layered between 2 slices of bread (preferably rye). The result is a herby, tangy, sweet and salty haloumi sandwich. I’m not including amounts in the recipe, just ingredients, as it’s up to you how much of each ingredient you want in the sandwich. You can also easily adjust the recipe for the amount you’re making. With the roasted sweet potatoes, you’ll need one medium sweet potato per 2 sandwiches, sliced and roasted.
I’ve also included the recipe for pickled beets. You can buy them, however, I prefer making my own. They’re not complicated to make, require just 4 ingredients and allow you to reduce the amount of sugar (and other added ingredients). The recipe for beets uses up a bunch of beets (5-6 medium-large beets). You can adjust it to the number of beets you have. The general rule I follow for pickling, is using a ratio of 1:1 of water:vinegar. You also need to make enough of the water vinegar solution to completely cover the beets. You can also change the vinegar you use, for beets I go for either regular white vinegar or rice vinegar. When it comes to the sweetener you can use sugar, honey or a sugar substitute like fructose. If you are going for a substitute, go for something that doesn’t give that artificial sweetener taste. Fructose which is a natural sugar made from fruit is my favourite alternative. They keep for about 1 month in the fridge in an airtight jar. They can be added to sandwiches, salads and pasta.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.