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Preheat your oven grill to 210°C and line a baking tray with baking paper.
Divide the peas into two large circles on the prepared tray, gently pressing them together to form the fritters.
Sprinkle each fritter with the smoked paprika and a little black pepper, then evenly cover with the grated halloumi.
Optional: Drizzle a little honey over the halloumi to help it caramelise beautifully while grilling.
Grill for 8–10 minutes, or until the halloumi is golden, bubbling and crisp around the edges.
Remove from the oven and leave to cool for a few minutes. As they cool, the halloumi will firm up, making the fritters easier to lift.
Meanwhile, combine the Greek yogurt, dill, red onion, lemon zest, salt and pepper in a bowl and mix well.
Carefully transfer the fritters to serving plates. Spoon over the herby yogurt, then top with the sliced avocado and tomatoes.
Finish with a generous drizzle of chilli oil and serve immediately.