Marinated Haloumi with Fried Tomatoes

Ingredients:      400g haloumi cheese      250g cherry tomatoes (looks nice to have yellow and red ones)     1 clove garlic     2 tablespoons lemon juice     1  tablespoon  balsamic vinegar     2 teaspoons lemon thyme ( you also can use a rolled lime leaf extremely fine chopped, or a lemon myrtle leaf )     1/4 cup (60ml) extra virgin olive oil     2 tablespoons olive oil     1 small loaf good-quality whole grain bread, cut into 8 thick slices.

How to do

    Place the haloumi and tomatoes (cut in halves) in a none metallic dish.
    Whisk together the garlic (crushed) lemon juice, balsamic vinegar, thyme
    And extra virgin olive oil in a jug and pour over the haloumi and tomatoes.
    Cover and marinate for at least 3 hours or over night in fridge. I use a
    Plastic bag and turn from time to time.
    Drain well and keep the marinade.
 
    Heat the olive oil in a large, non stick, frying pan. Add the cheese and cook in
    Batches over medium heat for 1 minute each side or until golden brown.
    Transfer to a plate and keep war.
    Add tomatoes to the pan and cook over medium heat for 5 minutes or until
    Skin begins to burst. Transfer to a plate and keep warm.
 
    Toast the bread until golden brown (I do it in the same pan as cheese and
    Tomatoes were, but higher heat). Season with salt and pepper to your taste
   
Serving:

    Serve the haloumi on top of the toasted bread (2 per person), piled high with
    The tomatoes and drizzled with the reserved marinade. Serve immediately.

Tip:

     If you can't find haloumi cheese, use camembert (but a bit fresh harder one)
    Or feta. Don't use mozarella, too tasteless.
    If you like it spicy use some fresh chilli combined with the garlic stage,
    Or chilli powder as seasoning.