At the height of lockdown, one of the places I missed most was Scran, somewhere that is known in the foodie community as a brunch and lunch heavyweight. They have so many dishes on the menu that are truly epic, but the Halloumi Bun is one I am a big fan of, so much so, I created my own version. Instead of pea puree, I’ve added smashed avocado, making it an ideal brunch or lunch dish. In fact, you can eat this any time of day you like!  Let me know if you decide to make it – be sure to tag me in your photos @theglasgowdiet on Instagram.

Scran-Style Halloumi Bun

Ingredients (serves one)
Half a ripe avocado
1 tsp lemon juice
1 tsp sriracha mayo (I used Flying Goose)
1 tsp truffle mayo (I used Heinz)
1-2 tsp kimchi (I used Biona)
1 spring onion, sliced
100g halloumi
1 tbsp plain flour
1 brioche bun
Oil, for frying

Method
1. Toast your brioche bun in a dry non-stick pan and set aside. Meanwhile, heat some sunflower or vegetable oil (enough to cover the bottom of a small frying pan) over a medium-high heat.
2. While the oil heats, mash the avocado with the lemon juice and a pinch of salt, mix the sriracha and truffle mayo together and slice your spring onion. Coat your halloumi in the flour and some black pepper.
3. Carefully place the halloumi into the hot oil and cook for a couple of minutes on each side until golden brown. Remove from the oil and drain on kitchen paper.
4. While it cooks, spoon the smashed avocado onto the bottom of the brioche bun, then add the kimchi. Spread the top of the bun with the mayo mix, add the fried halloumi, top with the spring onions and enjoy!