About Recipe

In this dish, I’ve turned the usual avocado mash into a tasty crème that complements the salty halloumi beautifully. The combination of halloumi and avocado is delicious and whilst I’ve put this down as a breakfast, it would work just as well for lunch or dinner.

My love of avocado probably doesn’t come as a surprise, but it’s hard to not like something that goes with, well, most things.

  • Serves2
  • Prep10m
  • Cook5m
  • Difficulty2/10


  • 2 slices of toast

  • 200g halloumi cheese

  • 2 tbsp sesame seeds

  • 2 ripe avocados

  • 1 garlic clove, finely chopped

  • ½ tsp sea salt

  • 1 tsp sweet chili sauce

  • 1 lemon, cut into 4 wedges

  • 3 tbsp Greek yoghurt

  • 8 cherry tomatoes

  • 2 handfuls of maché salad

  • chili flakes to serve

  • extra virgin olive oil


Mash one and a half avocado in a small bowl.

Mix in finely chopped garlic, sea salt, sweet chili sauce, Greek yoghurt and the juice of one lemon wedge.

Cut your halloumi cheese into 0.5cm thick slices, sprinkle with sesame seeds on both sides and pan fry with a small amount of olive oil until golden.

Slice and toast your bread.

Spread your avocado crème across the toasted bread, top with slices of the remaining avocado, cherry tomatoes, maché salad and halloumi,

Finish the dish off with a drizzle of olive oil, chili flakes and a slice of lemon.