- Step 1
Place the tomatoes in a medium bowl. Combine the balsamic vinegar and 60mls (1/4 cup) of the olive oil in a small bowl. Season with salt and pepper and whisk to combine. Add to the tomatoes with the basil and toss gently to combine. Set aside.
- Step 2
Lightly dust the haloumi with the flour and shake off any excess. Heat the remaining olive oil in a large frying pan over medium heat. Add the haloumi and cook for 3-4 minutes on each side or until golden and the haloumi starts to melt around the edges.
- Step 3
Place a piece of haloumi on each serving plate. Top with the tomato mixture and drizzle any juices over. Sprinkle with extra black pepper and serve immediately.
Leftovers: Drizzle the balsamic vinegar over roast pumpkin or use in salad dressings