1 Brush the halloumi slices with 1 tbsp olive oil. Heat a grill pan or skillet over medium-high heat and cook the halloumi for 2 to 3 minutes per side, until golden-brown and crisp.
2 In a large bowl, combine the Tulu Tomatoes®, shallot, herbs, remaining 2 tbsp olive oil, lemon juice, oregano, salt and pepper. Toss well.
3 Add the warm halloumi to the bowl and gently toss so the tomato juices glaze the cheese.
4 Drizzle any remaining dressing over the top and serve right away with crusty bread.