Heat oil in a large frying pan over medium-high heat. Cook the haloumi for 3-4 minutes each side in batches until golden.
Roughly mash the avocado. Stir in lemon, green onions and coriander. Season well.
Spread Kumato®chilli jam over the base and top of each roll. Top the base with avocado mixture, haloumi, Kumato®tomato then scatter with extra coriander leaves. Sandwich together with bun tops. Serve.
TipThe Kumato® chilli jam will keep for 4 months in the fridge. Use on sandwiches, pizzas or serve in a bowl on a cheese board or antipasto plate.