LowFOD Roasted Veggie, Hummus & Halloumi Sandwich

Difficulty: Easy

Time: 15 - 30 mins

Serves: 1

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LowFOD Roasted Veggie, Hummus & Halloumi Sandwich

Introduction

This recipe was created by Registered Dietitian and food blogger, and founder of Abbey's Kitchen, Abbey Sharp. She has a BASc. in Nutrition and Food, completed her Dietitians of Canada accreditation, and has had substantial culinary training. With these delicious recipes and the new COBS LowFOD products, you can fall in love with bread again. Enjoy!

Looking to cause some lunch room envy? This low FODMAP sandwich is packed with plant-based protein and loaded high with colourful vegetables and a thin slice of salty caramelized cheese.

In this recipe: LowFOD Mini Loaf

Directions

  1. To a food processor, puree the chickpeas, tahini, garlic olive oil, lemon juice, cumin and a generous pinch each of salt and pepper.
  2. Preheat oven to 450 Add the tomatoes and eggplant slices to a baking sheet and drizzle with two tablespoons of olive oil, salt and pepper. Bake for 20 minutes or until caramelized and browned.
  3. To a grill pan, heat the remaining olive oil. Pan fry the haloumi and the bell pepper pieces until you see some nice grill marks. Set aside.
  4. To assemble sandwich, add a few tablespoons of hummus on top of one slice of the COBS LowFOD Loaf. Top with bell pepper, eggplant, tomato, halloumi and sprouts. Finish with the other piece of bread and enjoy!