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LowFOD™ Roasted Veggie, Hummus & Halloumi Sandwich

Time: 15 - 30 mins Serves: 4

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

Ingredients

Sandwich

  • 1 COBS LowFOD™ Mini Loaf, sliced into thick slices
  • 4 halloumi cheese
  • 4 Roma tomatoes, halved and seeded
  • 1/2 eggplant, cut into ¼” slices
  • 1 yellow bell pepper, cut into four pieces
  • ¼ cup extra virgin olive oil, divided
  • 1 cup sprouts or microgreens
  • Salt and pepper, to taste

Hummus

  • 1 15.5 oz can of low salt chickpeas, rinsed and drained
  • 2 tbsp tahini
  • 3 tbsp garlic infused olive oil
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • Salt and pepper, to taste

Directions

  1. To a food processor, purée 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!