Finely chop the fresh herbs and put into a medium sized bowl.

Chop the tomatoes in half or quarters and add to the bowl with the herbs. Stir to coat the tomatoes.

Drain the chickpeas and add a quarter of a tin to the tomatoes.

To make the dressing, take a separate bowl or cup and mix the oil, lemon juice and mustard until it emulsifies (basically thoroughly mixed!)

Scoop out the avocado flesh and chop into small chunks. Add this to the bowl with the dressing and mix all the ingredients well until the oil and herbs coat the other ingredients. Set aside.

Spread the za'atar onto a plate (if using) and lightly coat the halloumi slices on both sides. Lightly fry the slices in a non stick pan for a few minutes until golden brown.