1 large avocado
1 lime, juiced
1 red onion, halved and thinly sliced
drizzle of oil
150g chorizo, sliced on an angle
250g block halloumi, sliced into 8 pieces
1 large baguette or 2 smaller ones
small bunch coriander, leaves picked
For the tomato jam
400g can chopped tomatoes
1 red chilli, finely chopped (deseeded if you don’t want much spice)
thumb-sized piece ginger, grated
1 star anise
250g caster sugar
150ml red wine vinegar
To make the tomato jam, put all the ingredients in a pan, season and simmer for 30 mins until you have a rich, thick glossy jam. Cool, then transfer to a sterilised jar (if you want to keep for over two weeks). Will keep, unopened, for six months.
Halve the avocado and scoop into a bowl. Add 1/2 the lime juice and some salt and mash with a fork. Put the onion in a small bowl, pour over the rest of the lime juice and season with a pinch of salt. Mix well and set aside to lightly pickle.
Heat a drizzle of oil in a large frying pan. Cook the chorizo slices on one side and the halloumi on the other, turning once the halloumi is golden and the chorizo is sizzling. Cook for about 4-5 mins in total.
Meanwhile, split and warm the baguette in the oven. Spread the avocado over one side of the baguette and tomato jam over the other. Fill with the halloumi, chorizo, coriander and pickled red onions. Cut up and tuck in.