Layer’s of mushroom, peppers and haloumi cheese on a bed of rocket leaves placed on rye bread. This healthy vegetarian dish is a light meal that can be served as a starter or a main meal.


  • 4 slices thickly sliced rye bread
  • 4 square slices haloumi cheese (about the size of a palm)
  • 1 cup rocket leaves, rinsed (lettuce can be used as a substitute)
  • 1 cup button mushrooms,thickly sliced
  • 4 brown mushroom, washed and dried
  • Mayonaise or trim spread
  • 1 tablespoon butter or margarine
  • ¼ teaspoon dried mixed herbs ( shop purchased, in a bottle)
  • 1/4 garlic clove,grated
  • Freshly ground black pepper
  • ½ green pepper,roughly sliced


  1. Add the butter or margarine in a pan and allow it to melt.
  2. Stir in the dried herbs and grated garlic.
  3. Simmer for 20 seconds.
  4. Stir in the peppers and chopped button mushroom.
  5. Allow it to fry until it turns a golden brown colour.
  6. Remove the fried mushrooms and pepper’s from the stove top and allow it to cool.
  7. In the same pan simmer the brown mushroom whole.
  8. Additional butter can be added if the surface of the pan tends to dry out.
  9. Simmer the mushrooms until it is cooked through and set it aside.
  10. On a plate, place a slice of rye bread.
  11. Lightly spread the Mayonaise or Trim on the surface of the bread and add freshly ground black pepper.
  12. Add the rocket leaves, ensure that the leaves cover the surface of the rye bread.
  13. Cut the brown mushroom into halves and places 4 pieces onto the rocket leaves.
  14. Layer the slices of haloumi cheese onto the mushroom and rocket leaves.
  15. Place the fried pepper and button mushroom over the the haloumi cheese.
  16. Repeat steps 10 to 15 for the remainder slices of rye bread.