| 350g | Haloumi |
| 100g | Sundried tomatoes |
| 80ml | Extra virgin olive oil |
| 2 | Lemons |
| Small bunch oregano | |
| Small bunch chives |
| 1 | Slice the Haloumi 1/4-inch thick in small square pieces. |
| 2 | Place a sundried tomato between two pieces of Haloumi. |
| 3 | Season with Olive Oil, Lemon Juice and Oregano leaves. |
| 4 | Roast in a shallow pan for approximately 10-15 minutes at 200°C. |
| 5 | To serve, squeeze extra lemon juice over the Haloumi to taste. Eat immediately while still warm. |
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