Halloumi Toast
Creamy avocado, pan-roasted halloumi, fresh arugula, and seasoned tomatoes layered over toasted bread and finished with olive oil and chili flakes. A rich, fresh breakfast that's ready in less than 20 minutes.
15 minutesServes 1
Mediterranean
The recipe
Halloumi Toast
- Prep
- 5 minutes
- Cook
- 10 minutes
- Total
- 15 minutes
- Serves
- 1
Ingredients
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Method
Place the block of halloumi in a bowl of cold water and let it soak for 15–20 minutes to remove some of the saltiness. Pat it dry, then slice it into pieces just under ½ inch thick.
Heat a nonstick pan over medium heat. Add the halloumi slices directly to the dry pan and cook for 3–4 minutes, or until they naturally release from the pan. Flip and cook for another 2–3 minutes. Remove from the pan and set aside.
Drizzle a little olive oil into the same pan. Add the halved cherry tomatoes, season with salt and black pepper, and cook for 3–4 minutes, just until softened. Remove from the pan.
Add the butter to the same pan and toast the sourdough bread on both sides until lightly crisp.
Spread the mashed avocado over the toast, then layer with the halloumi, arugula, and pan-roasted tomatoes.
Finish with a drizzle of extra virgin olive oil and a sprinkle of chili flakes.
Dilruba’s tips
Wait before flipping the halloumi. If it sticks to the pan, it's not ready yet. Once it naturally releases, flip it and cook the other side.
Don't overcook the tomatoes. Cook them just until they're softened but still hold their shape.
Cooking the halloumi, tomatoes, and bread in the same pan keeps cleanup easy and adds extra flavor to the toast.
I finished mine with olive oil and chili flakes, but hot honey is another delicious option if you like a sweet and spicy combination.
