Heat 1 tbsp olive oil in a 25 cm / 10-inch skillet over medium heat. Add the bread slices and toast for 2 minutes per side, until golden and crisp. Remove and set aside.

Wipe out the skillet and add the remaining 1 tbsp olive oil. Heat over medium heat, then add the halloumi slices in a single layer without crowding them.

Sear the halloumi for 2 to 3 minutes per side, until a deep golden crust forms on both sides. Remove from the pan right away so it doesn't turn rubbery.

While the halloumi cooks, quarter the figs with a sharp knife.

Lay the toasted bread slices on a board or plates. Top each slice with one piece of seared halloumi.

Arrange the fig quarters over the halloumi, pressing them gently into the warm cheese.

Drizzle honey over each toast, about 1/2 tbsp per slice.

Scatter the thyme leaves, chopped walnuts, and a crack of black pepper over the top. Add a small pinch of flaky salt only if the toast needs it.

Serve right away while the halloumi is still warm and soft in the center.