Bart's Recipes
Slice the halloumi into one-centimeter slices and pat them dry with paper towels. Heat a frying pan without oil until hot and fry the slices for two minutes per side until golden brown and crispy. Remove them from the pan immediately.
Halve the cherry tomatoes and fry them in the same pan with half a tablespoon of olive oil for one minute over high heat, until the skins blister and burst. This makes them sweeter and gives you some pan juices.
Halve the avocado, remove the pit and cut the flesh into cubes while still in the skin. Spoon them onto a plate, squeeze lemon juice over them and season with black pepper.
Add the halloumi and the blistered tomatoes, drizzle everything with the remaining olive oil and sprinkle the za'atar over it. Finish with torn mint. Halloumi and avocado together provide a hearty portion of protein and fat without significant carbohydrates, and the za'atar with sesame and sumac makes it a real dish.
