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Ingredients
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Sourdough toast base
Pan-fried halloumi
Sautéed mushrooms
Avocado spread & finishing
Method
Sourdough toast base
Heat a large skillet or griddle over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let the butter melt and foam.
Place the sourdough slices in the skillet and toast 2–3 minutes per side until golden brown and crisp at the edges. Remove and keep warm.
Pan-fried halloumi
Slice the halloumi into 6–8mm (about 1/4–1/3 inch) thick slices. Pat lightly with paper towel to remove excess moisture.
In a clean nonstick or cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering.
Add halloumi slices in a single layer and fry 1.5–2 minutes per side until golden-brown crust forms. Flip and brown the other side. Avoid overcrowding; do in batches if needed.
Transfer halloumi to a plate. While still hot, sprinkle lemon zest and grind 1/4 teaspoon black pepper over the slices to finish.
Sautéed mushrooms
In the same pan used for halloumi (wipe out any burnt bits), heat 1 teaspoon olive oil and 1 tablespoon butter over medium-high heat until butter foams.
Add the chopped shallot and sauté 1–2 minutes until softened and translucent.
Add sliced mushrooms in a single layer. Let them cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 more minutes until golden and any liquid has mostly evaporated.
Add minced garlic and thyme; cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.
Avocado spread & assembly
Cut the avocado in half, remove the pit, and scoop flesh into a bowl. Mash with a fork until slightly chunky. Stir in 1 teaspoon lemon juice, 1/4 teaspoon sea salt, and 1/4 teaspoon chili flakes (adjust to taste).
Spread an even layer of the mashed avocado on each toasted sourdough slice.
Top each slice with pan-fried halloumi slices (3–4 per toast, depending on thickness).
Scatter microgreens or baby arugula over the halloumi, drizzle with 1 teaspoon extra virgin olive oil, and finish with a light sprinkle of flaky salt and a pinch more chili flakes if desired.
Serve immediately while halloumi is warm and toasts are crisp.