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This recipe is created in partnership with Good Chef Bad Chef by nutritionist Rosie Mansfield.
Heat a large non-stick grill pan with 2 tbsp extra virgin olive oil and cook tomatoes on one side and haloumi on the other. Grill until the haloumi is golden and the tomatoes have blistered. Slice the haloumi into squares and remove the tomatoes from the vine, then set aside.
Place avocado in a bowl and mash together with the chilli flakes, Greek yoghurt, half the lemon juice and salt and pepper to taste. Spread evenly on the toasted sourdough, then cut into small squares. Scatter spinach and rocket over a large serving plate. Drizzle with remaining olive oil and lemon juice and toss together, then top with the avocado toast squares, haloumi and tomatoes.