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Make the salsa by adding the oil and garlic to a small frying pan and placing it over medium heat. Cook until beginning to bubble and smell fragrant, about one and a half minutes, then add the coriander seeds and chilli and cook for about 30 seconds more. Stir in the peppers, harissa, vinegar and maple syrup and cook for five minutes. Set aside to cool to room temperature, then transfer to a large bowl, add the remaining ingredients and mix to combine.
Preheat the oven to 180C fan/200C/400F/gas mark 6.
Halve each of the halloumi blocks lengthways to give you four rectangular pieces. Pat them well dry. Use a small sharp knife to make a criss-cross pattern across one side of each piece, with incisions about 1.5cm deep.
Heat the oil in a medium frying pan over medium-high heat. Add the halloumi pieces and fry until nicely golden on both sides, about four to five minutes in total. Transfer to a small tray, criss-cross side up, and pour over the excess oil left in the pan, followed by the maple syrup.
Bake for seven minutes, or until really nicely softened through the centre.
Transfer to a plate, pouring over any juices left in the tray, then spoon over the salsa. Serve right away, while the halloumi is still warm.