Method
Method
Heat the oven to 180º C regular bake and line an oven tray with baking paper.
Put the halved tomatoes onto the tray cut side up and drizzle with a little olive oil, sea salt and cracked pepper. Roast for 30 minutes or until soft.
Using a mortar and pestle, grind the fennel seeds into a coarse crumb.
Slice the halloumi into 5mm wide pieces.
Heat 1 tablespoon olive oil in a frypan over a medium heat. Add the halloumi and fry until golden brown on each side. Sprinkle over half of the fennel and seeds and drizzle with honey, fry for a further 1 minute then remove from the pan.
Toast the sourdough then take a clove of garlic and rub it into one side of the toasted bread. Drizzle with olive oil.
Place the sliced avocado on top of the toast then use the back of a fork to roughly mash it. Top with fried halloumi and roast tomatoes. Finish with sea salt, cracked pepper and extra ground fennel seeds, sesame seeds and honey.