Haloumi with watercress pesto & Greek olive salad

Put all watercress pesto ingredients in a blender with a little salt and pepper and pulse until well combined. If too dry, add a little more oil. Set aside.

Make the Greek olive salad. Score the skin of each tomato, then blanch in boiling water for 10 seconds and refresh in iced water. Peel, cut in half, remove seeds and chop flesh. Put in a bowl, mix in remaining salad ingredients and season.

Soak haloumi in cold water for 10 minutes to remove some of the saltiness, then drain on paper towels. Heat a frying pan until smoking hot. Brush olive oil over cheese and season with black pepper. Cook only a couple of slices at a time in the hot pan for about 40 seconds on each side, until golden and crispy.

Arrange cheese slices on a platter or plates and put Greek olive salad on top. Scatter pesto over and put rocket leaves in the centre. Drizzle with a little extra virgin olive oil and garnish with parsley leaves.

From Taste magazine, October 2010.