Emily says: “Brushing halloumi with a sweet glaze before pan-frying gives it a sticky coating that works superbly with the salty, squeaky cheese. I have combined balsamic vinegar with honey for the glaze, which creates the perfect balance of sharpness and sweetness, and complements the cherry tomatoes too. The avocado and pine nuts are both sources of ‘good’ fats, which will help to keep you feeling full for longer.”

Serves 1

Ingredients

30g halloumi cheese
½ tsp balsamic vinegar
½ tsp runny honey
½ tsp oil for frying, such as olive oil or cold-pressed rapeseed oil
6 or 7 cherry tomatoes, halved
¼ tsp dried thyme
1 crumpet
½ large avocado, stoned and peeled
pinch each of salt and freshly ground black pepper
15g pine nuts
pinch of chilli flakes, to garnish (optional)

Method

Slice the halloumi cheese into ½cm slices using a crinkle knife if possible. Mix the vinegar and honey in a small bowl, then brush the glaze all over the halloumi slices, making sure they are evenly coated.

Heat the oil in a medium non-stick frying pan over a medium heat. Once the oil is hot, add the slices of halloumi.

Fry the halloumi slices on both sides for one to two minutes. They may release some water as they cook, but this will evaporate. Make sure you keep a close eye on the halloumi while it is cooking and turn the heat down to low if it looks as though it is starting to burn.

Once the halloumi is cooked, remove it from the pan and set it aside. Add the cherry tomatoes and thyme to the pan, then cook them for two to three minutes, or until the tomatoes are soft. Turn the heat down to low and put the halloumi back into the pan for a minute to ensure that it’s completely warmed through.

While the tomatoes are cooking, toast a crumpet and put it on a plate. Mash the avocado in a small bowl with the salt and pepper, then spoon it on top of the crumpet.

Top the crumpet with the cooked tomatoes, followed by the halloumi slices, then scatter over the pine nuts. Sprinkle a pinch of chilli flakes on top, if desired, then serve.

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