Grill the Halloumi: Preheat a grill pan or non-stick skillet over medium heat. Slice the halloumi cheese into thick pieces (about 1/4 inch thick) and grill for 2-3 minutes on each side until golden brown and slightly crispy. Set aside.

Toast the Bread: Lightly toast the ciabatta bread slices either in a toaster or on a hot grill until they are golden and crisp on the edges.

Prepare the Avocado: Slice the ripe avocado in half, remove the pit, and scoop out the flesh. Mash the avocado with a fork until smooth, or slice it thinly if you prefer more texture.

Assemble the Tartine: Spread a generous layer of mashed avocado on each slice of toasted ciabatta bread. Top with grilled halloumi slices.

Drizzle with Pomegranate Molasses: Drizzle 1/2 tablespoon of pomegranate molasses over each tartine, adding a sweet and tangy finish that complements the savory halloumi and creamy avocado.

Serve: Serve the tartines immediately, garnishing with extra pomegranate seeds, herbs, or a sprinkle of chili flakes if desired.