Step 1

Heat some oil in a nonstick skillet over medium to medium-high heat and fry the halloumi until brown, about 1 minute per side. Transfer to a cutting board and dice.

Step 2

Wipe out the skillet, add a few tablespoon of oil along with the peas and place over low heat for 2 to 3 minutes to gently warm the peas, if desired.

Step 3

Arrange the tomato pieces in a dish. Spoon the peas over top along with the olive oil. Scatter the diced halloumi. Sprinkle with some salt and add a few grinds of black pepper. Drizzle with some balsamic vinegar and then finish with the croutons. Serve.