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Mouthwatering Halloumi Avocado Toast with a Zesty Twist

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Crispy pan-seared halloumi on lemony smashed avocado, finished with cherry tomatoes, fresh basil and flaky salt for a bright, savory breakfast or light lunch.

Ingredients

Scale
  • 1 slice crusty bread (sourdough or country loaf), toasted
  • 1/2 large ripe avocado
  • 1 teaspoon fresh lemon juice (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 ounce halloumi, cut into 1/4–1/2-inch slices or 1/2-inch cubes
  • 1 teaspoon olive oil (optional, for frying)
  • 3 cherry tomatoes, quartered
  • 4–6 fresh basil leaves, torn
  • Flaky sea salt, for finishing
  • Pinch of red pepper flakes (optional, for zesty twist)

Instructions

  1. Toast the bread until golden and set aside.
  2. Halve, pit and scoop the avocado into a small bowl; mash with a fork until slightly chunky.
  3. Stir the lemon juice into the mashed avocado and season with salt and pepper; set aside.
  4. Heat a nonstick or cast-iron skillet over medium heat and add the olive oil if using.
  5. Add the halloumi slices or cubes to the hot pan and cook until golden brown, about 2–3 minutes per side for slices (or 2–3 minutes per side for cubes), then remove from heat.
  6. Spread the lemony smashed avocado evenly over the toasted bread.
  7. Top the avocado with the warm seared halloumi, scatter the quartered cherry tomatoes and torn basil leaves over the top.
  8. Finish with a pinch of flaky sea salt and red pepper flakes if using, then serve immediately.

Notes

1) Use firm ripe avocado so it holds texture; add more lemon if you prefer extra brightness. 2) For crispier halloumi, dry the cheese and use a hot skillet without oil. 3) Serve on thick-cut sourdough for best texture.

Nutrition

Find it online: https://www.receipster.com/mouthwatering-halloumi-avocado-toast/

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