Heat the oven to 180 C Gas 4. Cut the tomatoes in half lengthwise and arrange in a baking tin. Drizzle with 1 tbsp olive oil, sea salt, pepper and thyme. Bake for 30 minutes until soft.
Cook the green beans in simmering salted water for 5 minutes.
Drain the halloumi then cut into slices a little under 1 cm thick. Heat the remaining olive oil in a non stick frying pan and , when hot, sizzle the halloumi slices until golden brown. Turn and sizzle on the other side.
Whisk together the dressing ingredients. Drain the beans and toss in the dressing. Arrange the tomatoes and beans on four dinner plates and top with the cheese.
Drizzle with the remaining dressing and serve with lemon.