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Preheat the oven to 230°C.
In a stick blender jug, add the eggs, flour, milk, and salt. Blend until smooth and aerated.
Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product.
10 minutes before cooking, put your oven-safe pan in the oven.
For the Cheese and Herb Mix: Finely chop the parsley, mince the garlic, and finely chop 40g of the halloumi into a bowl with a pinch of salt.
For the Dutch Baby: Remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 minutes. Do not open the oven during this time.
For the Topping: Slice the remaining halloumi and either pan fry until golden brown or grill. Grate a clove of garlic into the yoghurt, season with salt and pepper, and mix.
For the Salad: Dress the lettuce leaves with a small splash of olive oil, lemon juice, and za'atar in a bowl. Add the thinly sliced red onion, halved baby tomatoes, and halved olives to the bowl.
To serve, spoon the yoghurt over the Dutch baby base, add the salad, and top with the fried or grilled halloumi.