Seared halloumi with simple salsa

Name: Seared halloumi with simple salsa
Yield: 4
Ingredients: 1 Baguette, sliced; 1 dash Olive oil; 1 clove Garlic; 3 Tomatoes, vine ripened, finely diced; 1 Red pepper, finely diced; ½ Red onions, finely diced; 6 Mixed pitted olives, use up to 8, from Food Snob; 6 Mint leaves, shredded; ½ piece Preserved lemons, finely sliced, from Food Snob; 200 g Food Snob Cypriot Halloumi (Main)

Ingredients

1	Baguette, sliced
1 dash	Olive oil
1 clove	Garlic
3	Tomatoes, vine ripened, finely diced
1	Red pepper, finely diced
½	Red onions, finely diced
6	Mixed pitted olives, use up to 8, from Food Snob
6	Mint leaves, shredded
½ piece	Preserved lemons, finely sliced, from Food Snob
200 g	Food Snob Cypriot Halloumi (Main)

Directions

Brush the sliced French bread with the oil and grill or toast until golden then rub with the garlic clove.
Combine the tomatoes, red pepper, onion, olives, mint and lemon and mix well. Add a splash of olive oil and season to taste.
Slice the Halloumi generously and pat dry with a paper towel. Heat a non-stick pan and spray or brush lightly with olive oil.
Sear the halloumi strips for 1-2 minutes each side until golden and soft.
Slice in half on the angle to serve.
Top each toasted bread slice with the seared halloumi and top with the salsa and fresh mint leaves.