Grilled Halloumi with Salad

salad ingredients
8 ripe plum tomatoes
2 cloves garlic, finely minced
1 T chopped fresh thyme
sea salt and freshly ground pepper
2 T balsamic vinegar
2 T olive oil
450g (1lb) halloumi cheese, cut into bite-sized cubes
crisp lettuce or mixed greens

vinaigrette ingredients
4 cloves garlic, unpeeled
juice of 1 lemon
120mL (4 fl. oz.) grapeseed or olive oil
sea salt and freshly ground pepper

method
Preheat the oven to 350F (175C). Lay the tomato slices on a baking tray. Sprinkle with the garlic, thyme, salt, pepper, balsamic vinegar and olive oil. Roast for 1 hour, or until their size had reduced by half. (I roast them for about 25-30 minutes.) Keep warm.

Meanwhile, make the vinaigrette. Bring a small pan of water to the boil, add the unpeeled garlic cloves and poach for 20 minutes. Drain and peel. In a blender or food processor, place the poached garlic, lemon juice and grapeseed or olive oil. Pulse-blend until smooth. Add water to achieve a pouring yet coating consistency and season to taste with salt and pepper. Or, omit the garlic and whisk the vinaigrette ingredients together for a quicker, yet still tasty, dressing.

Heat a griddle pan over a high heat. Cook the halloumi on both sides until a nice crust has formed.

In a serving bowl combine the lettuce, roasted tomatoes and freshly grilled halloumi with the vinaigrette. Toss together and serve immediately.

note
I omit the garlic from the tomatoes and the dressing and it's still delicious!