If there is one other cheese besides feta in an Eastern Mediterranean country, it would have to be Halloumi. This Cypriot cheese is best when grilled. I really enjoy it in a warm, buttery croissant. It is a gorgeous blanket to the seared cheese with za’atar, sun-dried tomatoes, olives, and spices.

Ingredients:

• Large croissant (cut in half, toasted and warm)
• 4 slices halloumi (1/4 inch thickness)
• 1 small avocado
• 1 tablespoon olive oil
• 2 tablespoons sun-dried tomatoes
• 1 teaspoon za’atar
• 1/2 teaspoon Aleppo pepper (or chili flakes)
• 2 tablespoons kalamata olives
• Pinch of salt
• Pomegranate molasses for drizzling

Instructions:

1. In a non-stick frying pan, add the oil. When hot, add the paper towel-dried halloumi, sun-dried tomatoes, and olives. Sear the halloumi on both sides until golden in color.
2. Mash the avocado, za’atar, Aleppo pepper, and a pinch of salt together and mix well.
3. Spread the avocado mixture on both sides of the croissant. Top with the seared halloumi, sun-dried tomatoes, and olives.
4. Drizzle with pomegranate molasses and bring the croissant together.

Enjoy your halloumi croissant!