3 tbsp freshly grated parmesan (or alternative vegetarian hard cheese)
For the pasta, heat a frying pan until hot over a
medium heat, add the fresh cherry tomatoes and fry for 4-5 minutes, or
until just softened. Remove from the pan and set aside.
Add the olive oil, red onion, garlic and chilli to the pan the tomatoes were cooked in and fry for 2-3 minutes.
Add the halloumi cheese and cook for 1-2 minutes on
each side, or until pale golden-brown on both sides. Add the canned
cherry tomatoes and bring to the boil, then reduce the heat and simmer
for 2-3 minutes. Add the fresh cherry tomatoes and oregano and cook for a
further minute. Season, to taste, with salt and freshly ground black
Add the cooked pasta to the pan and mix gently until well combined.
For the salad, whisk the mustard and vinegar
together in a bowl, then whisk in the olive oil. Season, to taste, with
salt and freshly ground black pepper.
Place all the salad leaves into a bowl and pour over the dressing. Stir until well combined.
To serve, spoon the pasta onto four serving plates and sprinkle over the grated parmesan. Spoon the dressed salad alongside.