The Halloumi Cookbook

Avocado toast is all the rage and a delicious way to kick-start the day. Topping it with smoked salmon and griddled halloumi transforms a simple snack into a more substantial brunch. Don’t be put off by the fish and cheese combo – this works very well and tastes delicious.

SERVES 4

PREP 5 MINUTES

COOK 10 MINUTES

400g (14oz) halloumi, cut into 8 slices

4 thick slices of ciabatta or sourdough bread

olive oil, for brushing

2 small avocados, peeled and stoned

3 spring onions (scallions), finely chopped

a few chives, snipped

150g (5oz) thinly cut smoked salmon

juice of ½ lemon

freshly ground black pepper

Set a ridged griddle pan over a medium to high heat. When the pan is hot, add the halloumi and cook for 2–3 minutes each side until crisp and golden brown. Remove and keep warm.

Lightly brush the bread slices with olive oil and toast them in the hot pan for 1–2 minutes each side until lightly coloured.

Mash the avocados coarsely with a fork and mix in the spring onions (scallions) and chives. Spread over the toast and place the smoked salmon and griddled halloumi on top. Sprinkle with lemon juice and grind over some black pepper.

Serve immediately while the halloumi is still hot.

VARIATIONS

• Sprinkle some capers or diced dill pickles over the top.

• Use tarragon, dill or parsley instead of chives.

• For a more filling dish, top with a fried or poached egg.