Cut 150 g Halloumi in to 1cm thick slices. Dry fry in a non-stick frying pan for 1-2 minutes each side.
Toast 4 slices Whole wheat bread and spread two of them with 2 tablespoon Tomato chutney. Add the halloumi, 2 Roasted red peppers, 1 Avocado and 10 Sun blushed tomatoes.
Add 20 g Rocket (arugula) and the other slices of toasted bread.