Trim, peel and finely dice the onion. Peel the garlic and thinly slice, drain the peppers and finely chop or pulse in a food processor until finely minced. Pick the oregano leaves, discarding the stalks. Halve the tomatoes. Using the coarse side of a box grater, grate the flesh of the tomatoes into a bowl, discarding the skin. Chop the halloumi into 2cm cubes.

Add a drizzle of olive oil into a frying pan on medium heat. Once hot, add the halloumi and cook until golden on all sides, 4-5 mins. Transfer into a bowl, leaving the fat in the pan.

Place the empty pan back on medium heat. Add the onion and sweat until translucent, 3-4 mins. Stir through the garlic, pepper and grated tomatoes, season with salt and pepper and cook for 15-20 mins until thickened, and the water has evaporated.

In another small saucepan add 60ml of olive oil and pumpkin seeds. Place on medium heat and cook until the seeds have toasted and split open, 2-3 mins. Take it off the heat and stir through the oregano leaves and sesame seeds.

Serve the halloumi on top of the tomato sauce. Drizzle over the seedy oregano oil and mop it up with some flatbreads.