Grilled halloumi with wild rocket and tomatoes

1 x 250g (9oz) block halloumi cheese
Olive oil, to brush
50g (2oz) wild rocket leaves
300g (11oz) cherry tomatoes, halved
3tbsp each very finely chopped mint and flat-leaf parsley

For the dressing
1tbsp balsamic vinegar
2 garlic cloves, crushed
5tbsp olive oil
3tbsp each very finely chopped mint and flat-leaf parsley

Dressed with olive oil and garlic, this salad is so quick and easy

In short	Preparation time: 10 mins Cooking time: 4 mins Total time: 14 mins Serves: 4 people Course: Salad
Nutrition (per portion)	314 calories 29g fat (11g saturates)

Method

1. Cut the halloumi into 8 thick slices and lightly brush with olive oil. Meanwhile, make the dressing by mixing together all the ingredients, season and set aside. Heat a ridged griddle pan over a high heat and cook the cheese for 1-2 minutes on each side.

2. To serve, divide the wild rocket and tomatoes between 4 plates and top each with 2 warm slices of the grilled halloumi. Spoon over the herb dressing before serving.

Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Helen Trent