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["Cut Halloumi in to 1"" cubes", "Tear Pita in to irregular pieces @ 1"" all around", "Blend herbs with garlic oil, lemon zest & lemon juice. Taste, season with salt & pepper", "Pour herb/lemon mixture over Cheese & Pita bits, toss well", "Remove pita bits and lay cookie rack over a sheet pan, and toast in 350 degree oven, @10-15 min or so till crunchy (can be done ahead and kept in air tight container), alternatively you can sautee these as you would a crouton until they get crispy.", "Set a pot of salted water up to boil & a bowl of ice & cold water for blanching.", "Whisk together, Sherry vinegar, smashed garlic clove, cumin & paprika (or pimenton)...slowly add olive oil to emulsify. (if you do this in blender, consider adding only half the garlic. Taste , adjust seasoning, adding more oil if needed", "Mix the tiny veg dice into the vinaigrette and put in fridge (@ 10 min)", "With a very sharp knife, make an X at the base of each tomato, plunge the tomatoes into the pot of water, count to 10 and then scoop then out with a slotted spoon and plunge them in to the ice bath.*", "Count to 10 again, and then carefully peel the tomatoes.", "Slice thinly, starting at the base and working towards the top", "Lay the tomatoes in slightly overlapping layers on a flat platter or plate. It should resemble a mosaic, or a cross section of a Chihuly glass sculpture. Sprinkle tomatoes with salt & pepper.", "Heat a non stick pan till very hot, add halloumi cubes, and sear on two sides (or you can grill).", "Spoon the vinaigrette across the middle of the tomatoes in a thin line (so it's like a stripe)", "Strew Cheese Cubes, Pita bits and Baby Mint leaves around the platter, sprinkle with additional pimenton if you wish.", "* You don't have to blanch the tomatoes, I do, because it makes them every so slightly easier to eat without using a knife.", "This would be fantastic as a starter or side to a dinner of grilled lamb marinated in lots of garlic & herbs. Or you can easily add a protein to this to make it a main course salad..grilled shrimp, scallops, some leftover lobster, it would also take well to grilled chicken..or white flesh fish."]
