Food Therapy recipe
Avocado and Halloumi Toast
Ingredients
For the Toasts:
2 slices toast bread or sourdough bread, 180 grams halloumi cheese, 1 large ripe avocado, 6 cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon black sesame seeds, 1 small pinch black pepper
For Serving (Optional):
4 strawberries, 50 grams blueberries
2 slices toast bread or sourdough bread, 180 grams halloumi cheese, 1 large ripe avocado, 6 cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon black sesame seeds, 1 small pinch black pepper
For Serving (Optional):
4 strawberries, 50 grams blueberries
Method
1. Prepare the Avocado
Cut the avocado in half and remove the pit. Peel off the skin, then cut the flesh into thin, even slices.
2. Add the Lemon Juice
Drizzle the lemon juice over the avocado slices. This balances the flavor and helps prevent the avocado from browning too quickly.
3. Toast the Bread
Heat a non-stick or cast-iron pan over medium heat. Place the bread slices in the pan and toast for approximately 1–2 minutes on each side, until golden and crisp.
4. Set the Toast Aside
Transfer the toasted bread slices to a serving plate. Keep the slices separate while preparing the halloumi to prevent them from softening due to trapped steam.
5. Slice the Halloumi
Cut the halloumi into six equal slices, each approximately 1 cm thick. Pat the surfaces dry with a paper towel to remove excess moisture.
6. Cook the Halloumi
Add the olive oil to the pan. Cook the halloumi slices over medium heat for approximately 1–2 minutes on each side, until golden brown.
7. Add the Halloumi to the Toasts
Place three slices of cooked halloumi on each piece of toast. Arrange them side by side to cover the surface of the bread.
8. Add the Avocado
Arrange the avocado slices over the halloumi, slightly overlapping them.
9. Add the Tomatoes
Cut the cherry tomatoes in half. Arrange them around the toast or alongside the avocado.
10. Season
Sprinkle the toasts with black sesame seeds and a small pinch of black pepper. Taste before adding any extra salt, as halloumi is naturally salty.
11. Complete the Serving Plate
If desired, arrange the sliced strawberries and blueberries alongside the toasts.
12. Serve
Serve immediately while the halloumi is hot and the bread is still crisp.
Cut the avocado in half and remove the pit. Peel off the skin, then cut the flesh into thin, even slices.
2. Add the Lemon Juice
Drizzle the lemon juice over the avocado slices. This balances the flavor and helps prevent the avocado from browning too quickly.
3. Toast the Bread
Heat a non-stick or cast-iron pan over medium heat. Place the bread slices in the pan and toast for approximately 1–2 minutes on each side, until golden and crisp.
4. Set the Toast Aside
Transfer the toasted bread slices to a serving plate. Keep the slices separate while preparing the halloumi to prevent them from softening due to trapped steam.
5. Slice the Halloumi
Cut the halloumi into six equal slices, each approximately 1 cm thick. Pat the surfaces dry with a paper towel to remove excess moisture.
6. Cook the Halloumi
Add the olive oil to the pan. Cook the halloumi slices over medium heat for approximately 1–2 minutes on each side, until golden brown.
7. Add the Halloumi to the Toasts
Place three slices of cooked halloumi on each piece of toast. Arrange them side by side to cover the surface of the bread.
8. Add the Avocado
Arrange the avocado slices over the halloumi, slightly overlapping them.
9. Add the Tomatoes
Cut the cherry tomatoes in half. Arrange them around the toast or alongside the avocado.
10. Season
Sprinkle the toasts with black sesame seeds and a small pinch of black pepper. Taste before adding any extra salt, as halloumi is naturally salty.
11. Complete the Serving Plate
If desired, arrange the sliced strawberries and blueberries alongside the toasts.
12. Serve
Serve immediately while the halloumi is hot and the bread is still crisp.