Ingredients For the Sauce ½ tsp powdered mustard
2 tsp Dijon mustard
2 tbsp yoghurt
For the filling ½ avocado
1 large mushroom (same size as the bun or add a few smaller ones)
75 g haloumi, cut into slices
½ red chili, finely chopped
Small quantity of pulled turkey (optional)
Zest and juice of half a lemon
Small garlic clove
Sprinkling of thyme
¼ tbsp honey
½ tbsp apple cider vinegar
For the bun 1 bun - I used wholemeal
Mash the avocado and season. Add half the lemon juice, cover and keep aside.
Make the sauce with the yoghurt by mixing the ingredients, and set aside.
Put a bit of oil in a saucepan and fry the mushrooms for a few minutes, until they have become a bit soft.
Add pepper, and then the chopped chilies.
Add a bit more oil (if needed), then the garlic, thyme, lemon zest, and the left over lemon juice.
Turn the mushrooms and cook for a few more minutes, and then add the honey, vinegar, and a bit of salt (optional).
Fry the haloumi on both sides till it is brown.
Cut the bun in half, toast lightly (optional), and spread the avocado on one side, and the yoghurt sauce on the other.
Add all the other ingredients, including the pulled turkey if using, and the rocket, leaving some to decorate the plate.
Put the top on the bun and eat - do not attempt to eat with a knife and fork!