Put the pine nuts in a dry frying pan and heat on the stove for a few minutes until they start to turn golden. Shake them from time to time and keep an eye on them because they can burn very quickly.
Combine the cherry tomatoes, black olives, half of the pine nuts and the basil leaves in a serving bowl.
Take the sun-dried tomatoes out of the oil but don't worry about drying them off; the oil on them helps to dress the salad. Cut into small pieces (I find this easiest to do with kitchen scissors) and add to the bowl.
Add the lemon juice and a good sprinkle of black pepper and stir everything together.
Just before you're ready to serve the salad, heat 1 tbsp olive oil in a frying pan until hot and fry the halloumi for a minute or two on each side until golden. You can use a griddle pan here if you prefer.
Place the halloumi on top of the salad, sprinkle with the remaining pine nuts, serve and enjoy!
Adapted from Mighty Spice Cookbook by John Gregory-Smith (This book contains non-vegetarian dishes.)