Griddled halloumi, tomato and spring onion

Start making the dressing: put 1 tbsp sesame seeds in a dry, shallow pan and toast over a moderate heat till fragrant.

Thinly slice a red chilli pepper, removing the seeds if you wish. In a small bowl, mix together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp caster sugar and 1/2 tsp mild chilli powder. 

When the sugar has dissolved, stir in the toasted sesame seeds, the sliced chilli and 1 tsp chilli paste. 

Finely chop 2 spring onions and add to the dressing.

For the halloumi, slice 250g cheese horizontally to give 4 thick pieces. 

Warm a griddle pan, brush the cheese with a little oil, then place it on the pan ridges, pressing down firmly with a heavy weight. Leave for 5 minutes or so until the underside is nicely browned, then turn and cook the other side. Remove the cheese from the griddle with a palette knife and keep it warm.

While the halloumi cooks, thinly slice 500g tomatoes and place them, slightly overlapping on a serving dish. 

Place the warm halloumi on the tomatoes then spoon over the dressing, leave for 10 minutes before eating 

(Here Nigel Slater's original recipe for 3)