Griddled Halloumi with Sweet Tomato and Basil Drizzle

This is such an easy and delicious way of eating halloumi, the sweetness of the tomatoes and basil complimenting the saltiness of the cheese beautifully.
Halloumi is perfect for cooking on a barbecue and can be stuffed into a warm pita bread with this drizzly relish for a tasty meat alternative to a burger.  It makes a great light lunch or starter and is ready in minutes.
I like to use baby plum tomatoes for this and British ones are available now, but any ripe, sweet tomatoes will do.

Ingredients

250g Block of Halloumi Cheese (you should get about 10 slices)

Olive Oil

Black Pepper

About 12 Baby Plum or Cherry Tomatoes

a handful of Fresh Basil leaves

a splash of Balsamic Vinegar

a splash of Olive Oil

1 teaspoon of Light Soft Brown Sugar

(if you have thick, sweet balsamic vinegar or balsamic glaze you won't need the sugar)

• Cut the halloumi into slices about 1cm thick.  Pour some olive oil onto a plate and toss the slices of cheese around in it to give them all an even coating, lightly season with black pepper but not salt.
• On a chopping board, chop the tomatoes and basil together into small pieces.  In a small bowl mix together approximately a tablespoon of olive oil, 2 teaspoons of balsamic vinegar and the brown sugar, stir to dissolve the sugar.
• Tip the tomatoes and basil, juice and all, into the dressing and give it a good mix.
• Put a griddle pan or frying pan onto a medium heat (if you are barbecuing you can put the halloumi directly onto the grill).  When the pan is hot place your halloumi slices into it and leave without moving for 2-3 minutes.  Check one slice to make sure it is deep golden brown and, if it is, turn all the slices over and do the other side in the same way.
• When all the cheese slices have a sizzling, golden crust transfer them to a large warm plate or individual ones, spoon over the sweet tomato drizzle and eat immediately while still hot.