Haloumi breakfast salad

For the roasted cherry tomatoes and salad

1 punnet	Cherry tomatoes
1 Tbsp	Olive oil
1 Tbsp	Balsamic vinegar
2 Tbsp	Pumpkin seeds
2 Tbsp	Almonds, chopped
1 cup	Quinoa, cooked
1 handful	Rocket, or baby spinach
1	Avocado, sliced
1	Lemon, cut into wedges

For the basil dressing

2 Tbsp	Olive oil
1 Tbsp	Red wine vinegar
½	Oranges, juice of
1 tsp	Dijon mustard
1 bunch	Fresh basil

For the haloumi

1 block	Haloumi cheese (Main)
¼ cup	Flour
2 tsp	Black sesame seeds
1 Tbsp	Oil, for frying

Directions

1. For the roasted cherry tomatoes, place the cherry tomatoes, olive oil and balsamic vinegar in a small dish, and roast in a hot oven for about 25 minutes, while you're preparing everything else.
2. To make the basil dressing, place all dressing ingredients in a small bowl, and whisk well with a fork or whisk.
3. For the haloumi, slice it into about 6 thick slices. Dust with flour, then press in the sesame seeds to one side of each piece. Heat the oil in a cast-iron frying pan to a medium-high heat. Cook the haloumi on each side until golden. Serve immediately on the salad.
4. In a frying pan, heat the pumpkin seeds and almonds until golden.
5. In a mixing bowl, add the quinoa, rocket or spinach and the almonds and pumpkin seeds. Add the basil dressing and mix gently.
6. Evenly distribute the salad mixture onto each plate. Spoon over the cherry tomatoes, then lay slices of haloumi on top.
7. Add the avocado slices to the plate, and serve immediately with the lemon wedges. Add a soft boiled egg if you wish.