800g tomatoes, mix of sizes and colours is good
3tbsp extra virgin olive oil
2tbsp cider vinegar, sherry also good
300g halloumi
50g herbs, leaves picked, basil, dill, chervil, coriander
Sea salt flakes and black pepper
Method
Slice your halloumi into 1cm strips and soak in water for 20-30 minutes.
Cut the tomatoes into random chunks. I like to cut a cheek off, slice this in half, and then cut sections off at angles until equally divided. Sprinkle with salt and pepper, add in the oil and vinegar. Give a good turn around and leave to stand.
Heat a frying pan over a medium flame. Drain and pat dry the halloumi. Then add Add it to the pan. Lift one to see how it’s getting on, golden and well crisped is what we are after. At this point flip and repeat on the other side. Roughly 2 minutes each side should do.
Toss to halloumi with the tomatoes. Add in the herbs and mix well to combine. Spoon on a plate or platter and serve.