Grated halloumi toast with balsamic tomatoes

My perfect lunch - fried halloumi bread, avocado and punchy, sweet sharp tomatoes

It’s been a while since I did a grated halloumi recipe! So here’s one of my favourite summery lunches.

Halloumi is grated, added to a hot frying pan, topped with bread and cooked in the pan until golden brown. You could also cook it under a grill or in an air fryer - just do it in reverse, and top the bread with the grated halloumi.

Load up with fresh creamy avocado and a sweet, punchy mix of tomatoes, red onion and balsamic. It’s salty, cheesy, tangy - such a good combo.

You’ll need (per portion):

• 125g cherry tomatoes, quartered

• 1/4 red onion, finely sliced

• Balsamic vinegar or balsamic glaze

• 2 slices sourdough or bread of choice

• 100-120g halloumi cheese, grated

• 1 avocado, peeled and sliced

Add the tomatoes and red onion to a small bowl. Add a generous pinch of sea salt along with a few tablespoons of balsamic vinegar. Mix well and set aside.

Heat a frying pan with a little oil to a medium-hot temperature. On one side, add half of the grated halloumi, making a pile about the size of your slices of bread. Top with a piece of bread and press down with your hand. Repeat on the other side with the rest of the cheese and other pieces of bread.

After a few minutes, carefully flip the bread over - you will probably need to use a spatula to get underneath the halloumi. Cook for a further couple of minutes to toast the bread on the other side.

Serve the halloumi toast topped with the avocado and then the balsamic tomatoes. Dig in.