Slice the tomatoes around ½ cm thick. Scatter some of the whole parsley leaves on a platter and arrange tomatoes on top. Season with a little salt and pepper and a little of the olive salsa. Heat a heavy pan, with some oil, and pan fry the haloumi slices until golden on both sides, 2-3 minutes. Arrange cheese over the tomato and finish with the rest of the salsa and parsley.
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