Prepare the Herb Mixture: In a small bowl, combine the minced parsley, mint, scallion, capers, lemon zest, and black pepper. Set aside.

Sear the Halloumi: Warm the grapeseed oil in a large skillet over medium-high heat. When the oil is shimmering, place the halloumi slices in a single layer. Cook for 2 to 3 minutes on each side until they are golden brown and crispy. Transfer the slices to a plate and set them aside.

Sear the Tomatoes: In the same skillet, add the tomato slices in a single layer and cook for about 1-2 minutes per side until slightly softened but still holding their shape.

Assemble the Dish: Arrange the seared halloumi and tomato slices on a serving plate, slightly overlapping each other.

Dress the Dish: Drizzle the lemon juice and extra virgin olive oil over the top of the halloumi and tomatoes. Then sprinkle the herb and caper mixture generously over the dish.

Serve: Serve the seared halloumi and tomatoes warm, optionally over a bed of cooked grains such as quinoa, couscous, or farro for a heartier meal. Enjoy!