Halloumi and Tomato Breakfast Pan

Slice the halloumi one centimetre thick, soak it in cold water for five minutes, then dry it thoroughly with kitchen paper.

Heat olive oil in a pan over medium heat and fry the halloumi for forty-five seconds per side, until golden, then lift it onto a plate.

Add the diced tomatoes to the same pan and cook for five minutes until the liquid has gone, adding the thyme and black pepper now.

Return the halloumi to the pan and warm it through for a minute; it should heat, not boil again.

Serve with fresh mint and olive oil alongside warm village bread.