Bruschetta with grated halloumi

1/2 block Pissouri goat and sheep halloumi (Charalambides Christis) 2 slices of bread 1 tbsp olive oil

Για την σαλάτα:

½ avocado 100 grams cherry tomatoes, mixed colors 1 tbsp olive oil Juice of half a lemon Salt/pepper 15 grams honey tsp chili flakes

Place a non-stick pan over medium heat.

Grate the halloumi using a coarse grater. Divide it into two equal portions in the pan, placing a slice of bread on top of each portion, pressing down so that the bread adheres to the halloumi.

Drizzle 1 tbsp of olive oil over each slice and cook over medium-high heat on both sides until the bruschetta turns golden brown.

For the salad, cut the cherry tomatoes in half and dice the avocado into large cubes. Add them to a bowl with olive oil, lemon juice, salt, and pepper, and mix well.

Serve the bruschetta on a plate, garnish with the salad, and drizzle with honey and chili flakes.