Isle of Wight Tomatoes and Halloumi Salad

• 2 flatbreads
• 3 tbsp olive oil
• 2 tbsp zaatar
• Salt and pepper to taste
• 300g Isle of Wight Kumato Tomatoes, quartered
• 300g Isle of Wight Cherry Vine Tomatoes, halved
• 1 red onion, peeled and finely sliced
• 1 tbsp red wine vinegar
• 225g halloumi, roughly broken into pieces
• ½ cucumber, core removed and sliced
• Small bunch of mint, leaves picked
• Small bunch of coriander, leaves picked
• Small bunch of parsley, leaves picked

Preheat the oven to 200°C. Cut the flatbreads into triangles, transfer to a tray and toss with 1 tbsp olive oil, 1 tbsp zaatar and salt and pepper.

Cook in the oven for 5 minutes until starting to crisp up a little.

In a large bowl toss the tomatoes with the sliced red onion, vinegar and remaining olive oil and zaatar. Season to taste.

Heat a non-stick frying pan over a medium high heat. Once hot crumble in the halloumi and cook until golden all over.

Add the flatbread pieces, halloumi, cucumber and herbs to the tomatoes and toss well.