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By Jamie Oliver
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Preheat the oven to 190ºC/375ºF/gas 5.
For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft.
Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
Slice up the halloumi, then hit it with some black pepper.
Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps.
Cook for 4 to 5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate.
Once golden on both sides, slide it onto a serving board.
Finely slice the beef tomato and lay the slices on top of the halloumi.
Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
Take to the table with the tomato and roast garlic dressing to drizzle over before serving.