Fry fresh cherry tomatoes in a hot frying pan for 5 minutes until softened then set aside.
Sauté chopped onion, garlic, and chilli in olive oil for 3 minutes in the same pan.
Add halloumi cubes and cook for 2 minutes per side until golden brown.
Pour in canned tomatoes and boil, then simmer for 3 minutes.
Stir in the softened fresh tomatoes and oregano and cook for another minute before seasoning.
Toss the pre-cooked penne into the pan and mix gently.
Whisk mustard and vinegar together in a bowl then slowly incorporate the extra virgin olive oil.
Combine rocket, lettuce, and lamb's lettuce in a bowl and coat with the dressing.
Serve the pasta topped with grated parmesan and place the salad on the side.