1 8 oz package Halloumi, sliced into four pieces
1 T canola oil
1 recipe Oven Dried Tomatoes
1 cup artichoke hearts, drained if packed in water or oil
2 T olive oil
2 T lemon juice
1 t dried oregano
Whisk oil and lemon juice together until mixture begins to emulsify. Mix a pinch of salt and oregano into dressing and set aside. Heat canola oil in a grill pan over medium heat. Add Halloumi slices to grill pan and grill for about two minutes on each side until starting to brown. Place two slices of Halloumi on each plate and top with half of the artichoke hearts and tomatoes. Drizzle with dressing and enjoy!