Add the honey, pepper, and chilli powder to a small saucepan over low heat. Warm gently for 1–2 minutes, stirring, until the spices are fully combined and the honey is loose and fragrant. Don't let it boil. Set aside — it will thicken slightly as it cools, which is exactly what you want.
Slice the halloumi into pieces roughly 1cm thick. Heat a little oil in a non-stick frying pan over medium-high heat. Once hot, add the halloumi and cook for 2–3 minutes each side until deeply golden and crispy on the outside. Resist the urge to move it around — let it sit and develop that crust.
Halve the avocado, remove the stone, and scoop the flesh out. Slice it thinly, fan it out, or mash it lightly with a fork depending on your preference. A small pinch of salt and a squeeze of lemon or lime juice at this stage elevates it instantly.
Toast the bread: a thick sourdough or seeded loaf works brilliantly here — something sturdy enough to hold the weight of the halloumi and avocado without going soggy.
Assemble: layer the avocado generously over your toast, place the hot halloumi on top, and drizzle over the hot honey sauce. Serve immediately while the halloumi is still crispy and hot.
