Heat the oven to 180°C. Cut the tomatoes and cucumber into chunks and add to a bowl with a big pinch of salt. Set aside.

Cut the pitta breads into triangles and tip onto a baking tray. Drizzle with olive oil and season well. Slide into the oven and bake for 10-15 mins, until golden and crisp. Set aside to cool.

Tip the hummus into a high-speed blender. Add the herb leaves, tahini and 2 tbsp of olive oil. Season with salt and pepper and blitz. If it’s super thick, add enough water to loosen it a little.

Tip the pitta chips into the bowl with the tomatoes and cucumber. Add 2 tbsp of olive oil and the red wine vinegar. Add the parsley leaves, season well and toss.

Slice the halloumi into 1cm thick slices. Drizzle with olive oil. Heat a pan over a medium-high heat, add the halloumi slices and cook for 2 mins on each side, until golden. Squeeze the honey over the top and remove from the heat.

To serve, swoop half of the hummus up the side of the 2 plates. Divide the salad and halloumi between the plates. Scatter with sesame seeds and red pepper flakes to serve.