Heat half the olive oil in a large frying pan. Add the courgettes and cook for 2 minutes, then turn over and cook for a further 1 minute until golden. Season to taste, remove from the pan and keep warm.
Add the remaining olive oil to the pan, followed by the haloumi. Cook for 1–2 minutes on each side until golden.
Meanwhile, mix together all the ingredients for the salsa. Divide the courgettes and haloumi between serving plates and spoon over the salsa to serve.