1 bread
4 thin slices of halloumi cheese
1 tomato, thinly sliced
1 small cucumber, thinly sliced
Olive oil to spread on the bread
Toast the bread (optional)
Prepare the halloumi
Assemble the sub
Finish
In a mixing bowl, whisk together Baladna Fresh Yoghurt, Baladna Fresh Milk, and the egg until smooth.Add in sugar and vanilla extract, mixing until combined.Sift in the flour, baking powder, baking soda, and salt. Gently fold into the wet mixture until just combined (do not overmix).Heat a non-stick pan over medium heat and lightly grease with butter or oil.Pour 1–2 tbsp of batter per pancake to form mini rounds. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.Stack pancakes into a mini tower, add toppings of choice, and serve warm.
Preheat oven to 180°C (350°F). Lightly grease a muffin tray.In a bowl, whisk together eggs, Baladna Cooking Cream, paprika, salt, and pepper.Stir in Baladna Mozzarella and chopped turkey bacon.Pour the mixture evenly into muffin cups, filling about ¾ full.Bake for 18–20 minutes, until firm and golden.Let cool fully before packing into a lunchbox.