Start by opening the cheese carefully - it is packaged with extra brine to keep the moisture in. Open over the sink or a paper towel lined plate.
Slice into the desired size. Be aware, though, that the way it’s made it will most likely slightly separate in the middle.
Place a non-stick pan over medium heat and put pieces of halloumi on it. Make sure it’s not crowded!
Let cook - without stirring or moving - until you see it release a liquid. At this point you can move it around and the liquid will evaporate eventually.
It should take about 5-7 minutes to get one side browned, but check frequently and when it’s reached the desired color - flip upside down.
Meanwhile, mix greens with capers in a bowl. Divide the greens between two plates.
Top the greens with sliced avocado and tomatoes, leaving enough room for Halloumi. Drizzle with olive oil.
Transfer halloumi to the plate and sprinkle the salad with freshly ground black pepper. Enjoy!