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Add the avocado, parsley, coriander, silken tofu, juice of the lemon for the dressing to a blender with a pinch of salt. Blitz until smooth, and set aside.
Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Add the halloumi and fry for 2–3 mins on each side until golden. Drizzle over the honey and fry for another 1–2 mins until sticky and caramelised. Finish with the juice of the remaining lemon.
Cut the cucumber lengthwise, and using a spoon, remove the seeds. Cut the four faces from the apple and roughly chop, pick the basil leaves and roughly chop the cabbage and celery.
Add the chopped celery, apple, cucumber, cabbage, to a large mixing bowl. Tip in the basil and crumble the feta in too. Drizzle over the dressing and using a pizza cutter, smash up the mix until evenly cut and homogeneous. Throw in the halloumi and give it a few more chops before mixing through.
Serve up over toast, and sprinkle over the sesame seeds and chilli flakes. Dig in.