In a frying pan heat half the oil over a medium high heat and add the tomatoes and chilli. Cook for 5-10 minutes until the tomatoes have released their juices.
Put the tomatoes in a bowl and wipe out the pan. Heat the rest of the oil and fry the halloumi in batches until browned. Put in the bowl with the tomatoes along with the nigella seeds, white beans, onion, quartered fresh tomatoes and mint. Season to taste and tip onto a serving dish.
Nutrition information is an estimate and will vary depending on the exact ingredients used.