Nope, I didn't go mental and make the bread, but I did enjoy the earthy-nutty smell of gorgeous rainbow kale toasting in a skillet with a bit of sesame oil and black garlic.
And how much fun is halloumi? Firm, a little tangy from goat's milk, with a pleasing squeak to the teeth, this grilled/browned halloumi had all the allure of string cheese, Wisconsin cheese curds, and a breadless grilled cheese in one sliceable unit. (Chuckle, unit.)
Next round, I'd add another semi-wet element to balance this vegetal bounty: Maybe soft-cooked eggs, tomato or pepper jelly, or anchovies. (Or match it up with some soup for dipping. Helloooo, escarole and bean!)