A common problem I have is when I buy cherry tomatoes and haloumi for something, but don't finish them off, so I have leftovers sitting in a plastic container in the fridge. From prior experience, if I don't use them within 1 day, they will sit there for all eternity (or at least a month before their green, mouldy remains are chucked out).I had such a dilemma recently, so a quick search of the Taste recipes website uncovered this solution, a Haloumi and Tomato Tart. I had to go out and get some puff pastry, though, so the rest of that is now in the freezer for all eternity.
Basically, this tart is just a sheet of puff pastry (25cm x 25cm) cut into quarters. Then spread some pesto on it, leaving a thin border. I used some rocket/cashew/parmesan chunky spread. Then place a couple of sliced cherry tomatoes on top, together with a slice or two of haloumi cheese.
Bake in a 180 deg C oven until cheese is slightly browned and pastry is golden, about 15 minutes. Drizzle with olive oil to serve.
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