￼Add the cherry tomatoes, garlic and a pinch of salt and pepper.
Fry for 2 minutes or until the tomatoes really start to release their juices.
￼Add the brown sugar and balsamic vinegar. Stir through then turn the heat down to low and continue to gently cook, stirring occasionally until the relish darkens and thickens.
Meanwhile, prepare the halloumi. Start by laying the slices out on a board.
Brush the harissa paste all over the both sides of the halloumi slices. Tip: Use a silicone brush rather than a pastry brush so that the bristles don't soak up the spicy, smoky flavours.
Heat a griddle pan over a medium heat. When the pan is nice and hot, lay the halloumi slices into the pan. You want them sear on the outside and stay gooey on the inside. Fry for 1-2 minutes.
Flip and fry for a further 1-2 minutes so that you have a lovely sear on both sides.
Halve all of the bagels and spread the bottom halves with mayo.
Add a generous layer of rocket.
Pile on the halloumi.
Spoon on the relish.
Replace the bagel tops and you’re done.
Some harissa pastes are hotter than others. If you prefer a mild heat, taste a dot of harissa and use as much or as little as you like. You can also leave it out all together, if you prefer, although I promise it is really delicious!