Ajvar is a Slavic roasted red capsicum (bell pepper) relish. It is super versatile and pairs brilliantly with any number of dishes including meat, fish and pasta. It also makes a great dip and is often spread in sandwiches.
- splash of olive oil
- 6 x 1 cm (½ inch) thick slices haloumi
- butter, for spreading
- 2 poppy seed bagels, sliced in half and toasted
- 2 tbsp ajvar
- ½ lemon
- ¼ red onion, sliced
- large handful rocket (arugula)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the olive oil in a small non-stick frying pan over medium heat. Add the haloumi and fry for 2 minutes on each side until golden brown. Season with black pepper.
Butter the toasted bagels and spread the ajvar on top of the butter.
Slice the haloumi in half lengthways and arrange on the ajvar. Season with black pepper and a squeeze of lemon juice.
Add the red onion and rocket and place the remaining bagel halves on top.
This recipe is from In Bread (Smith Street Books). Photography by Chris Middleton.