Creamy smashed avocado on toasted bread, topped with golden seared halloumi slices and a sprinkle of chili flakes and herbs. A savory, satisfying breakfast or brunch favorite with a Mediterranean twist.

Why You’ll Love This Recipe

This Avocado Toast with Seared Halloumi offers the perfect balance of creamy, crispy, and savory. It’s a quick yet elevated breakfast or brunch that feels indulgent but is packed with nutrients. The creamy avocado pairs beautifully with the salty, golden-brown halloumi, while the chili flakes and herbs provide a vibrant finish. Whether you’re hosting brunch or just looking to treat yourself, this recipe is easy to make and full of flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 slices sourdough or whole grain bread, toasted
1 ripe avocado
1 teaspoon lemon juice
Salt and black pepper to taste
4–6 slices halloumi cheese
1 teaspoon olive oil (for frying)
Chili flakes, for garnish
Fresh parsley or mint, chopped

directions

1. Slice and pan-fry the halloumi in a non-stick skillet with olive oil over medium heat until golden brown on both sides, about 1–2 minutes per side. Set aside.
2. In a small bowl, mash the avocado with lemon juice, salt, and black pepper until smooth or slightly chunky, based on preference.
3. Toast the bread to your desired crispness.
4. Spread the mashed avocado evenly over each slice of toast.
5. Top with the warm seared halloumi slices.
6. Garnish with chili flakes and freshly chopped parsley or mint. Serve immediately.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

• Add an egg: Top with a poached or fried egg for added protein.
• Spicy version: Add sliced jalapeños or a drizzle of hot sauce for extra heat.
• Vegan option: Substitute the halloumi with grilled tofu or a vegan cheese alternative.
• Bread choices: Use gluten-free, rye, or multigrain bread based on preference or dietary needs.
• Toppings twist: Add sliced cherry tomatoes or cucumber for extra freshness and crunch.

storage/reheating

This dish is best enjoyed fresh, but if needed, store the mashed avocado in an airtight container with plastic wrap pressed directly on the surface to avoid browning. Store the seared halloumi separately in the refrigerator for up to 2 days. To reheat halloumi, pan-fry briefly over medium heat until warm. Toast the bread fresh and assemble just before serving.

FAQs

How do I keep avocado from browning?

Add extra lemon juice and press plastic wrap directly onto the avocado to minimize exposure to air.

Can I make this recipe vegan?

Yes, substitute the halloumi with grilled tofu or a plant-based cheese alternative.

What type of bread works best?

Sourdough and whole grain are ideal, but you can use rye, multigrain, or gluten-free bread as well.

Is halloumi healthy?

Halloumi is high in protein and calcium but also contains salt and fat. It’s best enjoyed in moderation as part of a balanced meal.

Can I make this ahead of time?

You can prepare the components ahead, but for best texture and flavor, assemble right before serving.

What herbs go well with this toast?

Fresh parsley, mint, or even basil work wonderfully with the flavors of avocado and halloumi.

How can I add more protein?

Top with a poached egg, chickpeas, or use a larger serving of halloumi.

Is it okay to eat halloumi cold?

While it’s safe to eat cold, halloumi is best served warm to maintain its texture and flavor.

Can I grill halloumi instead of pan-frying?

Yes, grilling adds a nice smoky flavor and works well for this recipe.

What can I serve with avocado toast?

Pair with a side salad, fresh fruit, or a smoothie for a complete breakfast or brunch.

Conclusion

Avocado Toast with Seared Halloumi is a simple yet flavorful recipe that’s perfect for any time of day. With creamy avocado, warm and salty halloumi, and a burst of herbs and chili, it brings together a Mediterranean flair with minimal effort. Try it once, and it might just become your new breakfast staple.

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