Slice and dice the Haloumi cheese and place on a hot griddle to cook. Quarter the tomatoes, sprinkle with sea salt and a little olive oil and place in a hot oven (180 C) until lightly roasted.
Wrap the garlic cloves in foil and roast in its skin for 30 minutes in an oven at 200°C sprinkled with a little olive oil. Squeeze out of the skin and mash.
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Meanwhile combine the salad onions, garlic, roasted tomatoes and Haloumi in a large bowl and mix well. For the green onion oil, quickly blanch green onions in hot water and shock immediately in ice water. Squeeze out the water from the green onion and place in blender with the olive oil. Add the ginger juice and blend. Strain through a fine sieve. When the pasta is cooked drain and add to the other ingredients in the bowl. The heat from the pasta will help the flavours to blend. Pour over the lemon and green onion oil and season.