Mezze platter

Method

1. For the tomato bread, heat a griddle pan until hot. Cut the bread into thin slices, brush with a little of the olive oil and griddle for a few minutes each side until charred and golden. Rub the peeled garlic clove over 1 side of the griddled bread and arrange on a serving platter.
2. Place the chopped tomatoes in a bowl and toss with 2 tbsp olive oil, a pinch of salt and plenty of ground black pepper. Spoon over the griddled bread slices and drizzle with the remaining olive oil.
3. For the halloumi, mix the olive oil with the lemon juice and oregano in a bowl and set aside to infuse.
4. Slice the halloumi into lengths and place in the hot griddle pan you used to cook the bread. Cook for 1 minute each side, until marked golden with griddle marks, then transfer to a serving plate. Drizzle with the infused olive oil, sprinkle with a little sea salt and plenty of black pepper and serve with the tomato bread, ham and olives.