Firm, salty cheese that fries rather than melts. Slice the halloumi into 6–8mm pieces for even browning. Frying brings a golden crust and chewy center. Use good-quality halloumi for the best savory note.
Choose thick slices that toast well and hold toppings without sogging. Sourdough adds tang. Toast until golden and slightly crisp to contrast the soft avocado and halloumi.
Mash or slice depending on texture preference. A ripe avocado gives a creamy, buttery base. Add lemon juice to prevent browning and to brighten flavor.
Use a mild floral honey to add sweetness that pairs with the salty halloumi. Drizzle after frying to keep the honey glossy and slightly warm for the best coating.
A pinch or more for heat and color. Red pepper flakes add a smoky, spicy note that cuts through the richness. Start small and increase if you want more kick.
Use for frying halloumi and brushing toast. It adds a fruity layer and helps achieve a golden crust. Use good-quality oil for flavor.
Fresh lemon brightens the avocado and balances richness. Add just enough to lift flavors without overwhelming the toast.
Season avocado and halloumi lightly. A pinch of sea salt enhances sweetness and a few cracks of black pepper add warmth.
Chopped parsley or cilantro adds freshness and color. Sprinkle sparingly so herbs support but don’t overpower the main flavors.
Start by slicing the halloumi and halving the avocado. Set out honey, chili flakes, lemon, oil, and seasonings. Place the bread in a toaster or under a hot grill and toast until golden and crisp. The toast should be sturdy enough to hold the toppings without bending. While the bread is toasting, heat the skillet so the halloumi fries quickly and evenly when added.
Scoop the avocado into a bowl and mash with a fork until mostly smooth with some small chunks for texture. Stir in the lemon juice, a pinch of salt, and a little black pepper. Taste and adjust seasoning gently. Keep the avocado slightly chunky to give the toast bite and contrast with the fried cheese.
Heat a nonstick skillet over medium-high heat and add the olive oil. Pat the halloumi slices dry with paper towel to reduce splatter. Fry the slices 2–3 minutes per side until golden brown and crisp. Work in batches if needed. Transfer the hot halloumi to a plate lined with paper towel to remove excess oil and keep the crust crisp.
Spread the seasoned mashed avocado evenly over each toast slice while the halloumi rests. Press lightly so the avocado adheres. The warm toast will warm the avocado slightly, melding flavors. Avoid overloading the bread to keep structural integrity when you add the sliced halloumi on top.
Arrange the hot fried halloumi slices atop the avocado. Drizzle honey over the halloumi while it is still warm so it melts slightly and glazes the cheese. Sprinkle chili flakes evenly to taste, balancing heat and sweetness. Add a few more cracks of black pepper if desired.
Garnish with chopped fresh herbs and an extra squeeze of lemon if you like. Serve the toasts right away so the halloumi stays crisp and the avocado stays fresh. Plate with a simple side salad or coffee for a quick, satisfying meal that combines creamy, salty, sweet, and spicy elements.