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1
Heat a griddle pan over a high heat until smoking, then griddle the halloumi pieces for about 30 seconds on each side, or until you can see lovely charred lines.
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2
Remove from the heat and set aside.
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3
Heat a small frying pan over a medium heat.
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4
Add the pine nuts and gently toast for 1-2 minutes, or until the pine nuts are golden brown.
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5
They will change colour very suddenly, so watch them carefully, and every now and then, shake the pan so the nuts move about and don't burn.
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6
Transfer the pine nuts to a plate to cool.
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7
Cut the cherry tomatoes into different shapes and sizes: lengthways, sideways, quarters and leave some whole.
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8
This will make the salad look amazing and more interesting to eat.
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9
Put them in a large mixing bowl with the olives, basil, sun-dried tomatoes, lemon juice, chilli flakes and half the toasted pine nuts.
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10
Season with a small pinch of salt and good pinch of pepper and mix well.
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11
There should be enough oil in the sun-dried tomatoes to coat everything.
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12
If not, stir in extra olive oil.
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13
To serve, heap the cherry tomatoes in a large serving bowl and scatter over the remaining pine nuts.
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14
Top the salad with the grilled halloumi, then drizzle over a tablespoon of olive oil.
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15
Serve immediately with the squeezed lemon halves.
