Haloumi, Lettuce & Roast Kumato Bun

Serves 2
Time 40 minutes


4-5 medium Kumato tomatoes

Sprig fresh thyme leaves, chopped finely

2 granary bread buns 

250g halloumi cheese block 

1 tbsp extra virgin olive oil, approximately

1-2 pieces iceberg lettuce

20g butter


Jalapeno Hot Sauce

2 tbsp extra virgin olive oil 

½ red onion, diced 

2 garlic cloves, diced

10 jalapeno peppers, de-stem 

½ punnet baby capsicums

¾ cup white vinegar

½ cup water

1 lime, juice 

1 tsp oregano

¼ tsp cumin 

2 tbsp fresh coriander 

Salt & pepper


Preheat oven to 130°C. Cut the kumatoes in half, and arrange on a baking tray. Sprinkle with thyme and drizzle olive oil, season with salt & pepper, and roast in the oven for 30 minutes.

To make jalapeno sauce sauté onion, garlic, jalapenos, and baby capsicums with olive oil in a pan on medium heat. 

Add to a blender with vinegar, water, oregano, pepper, cumin, salt and pepper. Blend. Add coriander and lime. 

Fry halloumi over medium-high heat in butter until golden and crispy.

Cut the bread buns in half and add to the grill pan with haloumi and butter to toast.

Assemble the bun, layering roast kumatoes, haloumi, lettuce and jalapeno hot sauce.