Quick smashed avocado toasts with seared halloumi, pomegranate, and mint

Name: Quick smashed avocado toasts with seared halloumi, pomegranate, and mint
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2
Cuisine: Fusión mediterránea
Ingredients: 5.6 oz rustic bread slices; 6.3 oz ripe avocado; 3.5 oz halloumi cheese; 1/3 cup pomegranate arils; 2 tbsp fresh mint leaves; 1 tbsp lemon; 2 tsp honey; 1/4 tsp red chili flakes; 2 tsp olive oil; 1/3 tsp salt; 1/4 tsp black pepper

Fast, original toasts with crisp bread, lemony smashed avocado, pan-seared halloumi, pomegranate seeds, fresh mint, and a touch of chili honey. A savory, fresh, lightly sweet combination ready in just minutes.

8 minPrep

5 minCook

13 minTotal

2Servings

Vegetarian

Ingredients

Adjust servings

4 rebanadas / 160 g 160 g rustic bread slices (preferiblemente of dough madre or campesino)
1 grande / 180 g 180 g ripe avocado (boneless ni piel)
100 g 100 g halloumi cheese (cut thinly sliced finas)
60 g 60 g pomegranate arils (fresh)
6 g 6 g fresh mint leaves (chopped groseramente)
1/2 unidad / 15 ml de jugo 15 ml lemon (more a poco of zest optional)
10 ml 10 ml honey (for terminar)
1 g 1 g red chili flakes (ajustar to taste)
10 ml 10 ml olive oil (divided)
2 g 2 g salt (or to taste)
1 g 1 g black pepper (freshly ground)

Nutrition facts

per serving

425 kcal

Calories

14 g

Protein

35 g

Carbs

26 g

Fat

6 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Toast the bread slices in a toaster or in a hot skillet until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 4 minutes.
2
2. Meanwhile, place the avocado in a bowl and mash it with the lemon juice, 1 teaspoon (5 ml) olive oil, salt, and black pepper until rustic and spreadable. Add a little lemon zest if you want extra aroma.
3
3. Heat a nonstick skillet over medium-high heat. Add the remaining 1 teaspoon (5 ml) olive oil and sear the halloumi for 1 to 2 minutes per side, until nicely golden on the outside.
4
4. In a small bowl, mix the honey with the chili flakes to make a quick spicy honey.
5
5. Spread the smashed avocado over the warm toasts. Top with the seared halloumi, pomegranate arils, and chopped mint.
6
6. Finish each toast with the chili honey and serve immediately.

Chef tips

For extra crunch, toast the bread and let it rest for 1 minute before assembling. Do not over-salt the halloumi, as it already brings plenty of seasoning.

Substitutions

You can swap the halloumi for seared paneer or firm fresh cheese, though the result will be less salty. Mint can be replaced with basil, and honey with agave syrup if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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