Haloumi Sandwiches with Beetroot Pickles

This sandwich is super easy and a perfect dinner for two.


4Real Haloumi
2 medium Valley Pride Produce beetroot
1 grated Kalfresh carrot
Scenic Food Co Sourdough Bread, sliced
Salt and pepper
Olive oil
2 tbsp brown sugar
1 cup red wine vinegar
½ cup water
1tsp yellow mustard seed


** Optional: Add a Butcher Co Eye Fillet steak to this sandwich

Cut beetroot into very thin slices or julienne (cut into matchsticks). 

Heat a medium sized saucepan over medium heat and add red wine vinegar, water, mustard  seeds and brown sugar. Once sugar has dissolved, add beetroot.

Turn off heat  and leave to cool.

Toast bread to your liking. Heat a griddle pan or bbq on high heat.

Cut halloumi into slices and brush with olive oil and season well with salt and pepper. Heat a shallow fry pan on high and add a tsp olive oil. 

Pan fry the halloumi slices until golden on each side (about 1-2 minutes per side).

Layer sandwiches to your liking eg. bread, halloumi and grated carrot, pickled  beetroot, bread. Serve immediately.

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