Breakfast Baked Zucchini Wrapped Halloumi

Instructions

Method: 

1. Preheat the oven to 180 degrees and line a baking tray with baking paper.
2. Wrap a ribbon of zucchini around each piece of halloumi. Once all the halloumi fingers are wrapped, place them on the prepared baking tray.
3. In a bowl, mix the seeded mustard, bush honey, chopped parsley, 1/2 tablespoon of olive oil and a generous amount of black pepper. Stir well and then drizzle over the zucchini wrapped halloumi.
4. Prepare the cherry tomatoes by halving some and leaving others whole. Spread them on the other side of the baking tray, scatter over the garlic and fresh thyme, and drizzle with olive oil. Season with salt and pepper.
5. Bake in the oven for 10 to 15 minutes, until the halloumi is golden and the tomatoes are softened.
6. While the halloumi and tomatoes are baking, roast the slices of William’s Sourdough. Place two slices on each serving plate.
7. Spread the smashed avocado evenly over the bread slices.
8. Once the halloumi and tomatoes are ready, remove from the over. Arrange on top of the avocado toast and serve immediately whilst hot.