Cherry tomato salad with grilled chickpeas and halloumi

Ingredients

• 4x 150g Savoura ‘Cerizo’ cherry tomatoes, halved
• 1/2 small red onion, finely chopped
• 1/2 cup finely chopped fresh parsley
• 1/2 cup mint leaves, finely chopped
• 2x 540 ml cans chickpeas, rinsed and drained
• Olive oil
• 2x 160 g herbed halloumi cheese
• Reusable BBQ baking sheet
• 1/4 cup olive oil
• Zest and juice of 2 lemons
• 2 garlic cloves, finely chopped
• 1 tsp. dried parsley
• 1 tsp. dried oregano