First, make the pickled cherries: place all the ingredients in a saucepan, bring to the boil, reduce the heat and simmer gently for 10 minutes until blended and thickened. Keep warm if serving hot.
To make the dressing, whisk the olive oil, vinegar and some salt and pepper together.
In a large bowl, mix together the rocket, carrot and thyme and toss in the dressing. Set aside.
Cut each cheese into 6 slices, making 12 in total. Heat a griddle pan until hot and brush the cheese slices and halved tomatoes with a little olive oil. Sprinkle with the garlic.
Place the tomato halves onto the hot griddle and cook for about 2 minutes, until singed. Turn over and cook for another 2-3 minutes.
Add the halloumi slices to the griddle pan and cook for about 2-3 minutes on each side until lightly browned. Place 2 slices of halloumi onto each serving plate. Add a tomato half, some griddled garlic and some of the rocket salad. Serve immediately with the pickled cherries.
Serve the pickled cherries with hot gammon or cold smoked ham.
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