A "Fast" Ed Halmagyi recipe

Cut 6 firm, ripe tomatoes in half, remove the seeds and dice. Spread the tomatoes on a serving platter, top with some chopped parsley and season with salt and pepper. Cut 2 lemons in half and cook flesh down on a preheated hot barbecue grill until blackened.

Cut 2 onions into rings and cook on the barbecue until well browned. Place the onions on top of the tomato mixture. Cut 100g of haloumi cheese into 1/2cm-thick slices and sprinkle with olive oil.

Cook the haloumi slices on the barbecue until golden brown on each side. Cut a couple of cloves of garlic into thin slices and cook until golden brown. Place haloumi slices onto the onion, then top with the garlic. Squeeze the lemon halves over the salad.

Source: Better Homes and Gardens November 2004