Roasted Vegetables:

1. Preheat your oven to 450°F (230°C).
2. On a large baking sheet, lay out the halved bell peppers, and zucchini slices.
3. Brush with avocado oil on one side, sprinkle with a pinch of sea salt, a little bit of freshly cracked black pepper, and za’atar spice if desired. Flip, brush with more avocado oil, and season with sea salt, pepper, and za’atar again. 
4. Roast for 15 minutes, flipping once halfway through roasting. When the bell peppers are cool enough to touch, cut them into strips. Set aside.

Pan-Seared Halloumi:

1. Cut your halloumi into 8 slices approx. 0.5cm (0.2 in) thick (2 per sandwich).
2. Heat up a pan over medium-high heat.
3. Add the halloumi slices to the hot pan without any oil. Cook for 2-3 minutes on each side until very golden brown.

Sandwich:

1. To make a sandwich, take two slices of bread (toast them first if desired), spread 1 tbsp of the hummus on one side.
2. Layer 2-3 slices of the roasted zucchini on the hummus, 4-5 strips of the roasted bell peppers, 2 slices of the halloumi, 1 tbsp of the pickled onions, approx. 1/4 cup of sprouts and 1/4 of sliced avocado.
3. Top with the other slice of bread. Cut in half if desired and enjoy! Repeat with the rest of the sandwiches.