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PdfHeat a large frying-pan. Add the pine nuts and toast at a low heat, tossing occasionally, for about 5 minutes until golden brown and fragrant. Set aside.
To make the dressing, combine the vinegar, garlic, salt and pepper in a small bowl. Gradually add the oil, whisking as you do so. Set aside.
Arrange the leaves on serving plates. Heat a little olive oil in a frying-pan and fry the halloumi slices for 3 to 4 minutes on each side, until golden brown. Keep the heat high to drive off moisture from the cheese.
Sprinkle the sun-dried tomatoes and toasted pine nuts on the salad leaves. Sprinkle the dressing over the top. Add the slices of fried halloumi, hot from the pan, and serve immediately with some crusty bread.