We have seen a real surge in catering companies in Essex offering a range of takeaway options during lockdown. From exquisite afternoon tea and grazing tables to roast dinners, catering companies have certainly been imaginative with their menus. Now that catering companies like Roamers Caterers, and other high street food catering services, are looking at re-opening, you probably can’t wait for your favourite to open its doors. However, for those of you who want to continue their new found passion for healthy lunchtime cooking, we bring you Joey’s second Lockdown Lunch recipe.

Haloumi, mushroom and avocado bap

After the success of the quesadillas, week two of Joey’s Lockdown Lunches saw the introduction of Joey’s haloumi, mushroom and avocado bap. Often eaten for his brunch post workout, Joey feels this would be an ideal “breakfast in bed” bap.

Ingredients (serves 2)

2 flat or Portobello mushrooms 

1/2 pack haloumi (approx. 110g), sliced thickly

2 tsp garlic paste 

1 tsp smoked parika

2 tsp honey

1 baby avocado, halved and sliced to fan

4 cucumber slices, cut on the diagonal 

Salad leaves

2 dollops of tomato chutney (replace with sliced tomato if you fancy)

Olive oil

Salt, to taste

Step 1

Always prepare the ingredients as above. When cutting the halloumi, make sure you get the right size. I’d say about 1cm. If you go thicker or thinner, adjust the cooking times, accordingly. Preheat the oven to 200C, 180C for a fan.

Step 2

Peel the skin off the mushroom, this hangs over the edges, and carefully remove the stalk. Place on a baking tray, drizzle with olive oil and season. Bake for 10 minutes at 200C (180C fan).

Step 3

Remove the mushrooms from the oven and spread the garlic paste on the halloumi and place them on top of the mushrooms with the garlic paste facing down (touching the mushrooms). Sprinkle the paprika onto the halloumi (from a height) and drizzle over the honey. Place this back in the oven for 10 minutes. The mushroom should be soft and the halloumi should look soft and be slightly browned. If you feel you need to cook it a little longer do so but, please, I beg you, don’t go mad!

Step 4

Remove the mushrooms from the oven. Place the bottom of the bun on the plate, top with salad, the cucumber, avocado, mushroom and halloumi then top with the tomato chutney and top of the bun. Make sure you do it in that order so it fits together nicely. If you want to show off then bring all the ingredients to the front when you’re stacking it so you can see all the colours and textures in the profile.

 

Whilst catering companies are preparing to resume business, meaning Roamers Caterers will be kept really busy with our various food catering services and events in Essex, Joey always makes time for preparing homemade food. 

We could not be one of the top catering companies in Essex without passion for what we do and we love to chat all things food. Be sure to follow us on Instagram and Facebook and keep your eyes peeled for Joey’s soy, honey and ginger king prawns and cashew stir fry recipe. 

Roamers Caterers have experience with all types of events, although we are most commonly known for our exceptional wedding catering services. If you are planning any kind of event and need a first class catering company in Essex or surrounding areas, check out our menus or get in touch to discuss your event in more detail.