Add all the ingredients for the carrot slaw to a bowl, and mix well. Leave in the fridge until ready to serve.
Cut the halloumi into 4 slices. Mix together the olive oil and balsamic vinegar in a dish with a pinch of black pepper, and add the halloumi slices. Make sure each slice is well coated, and leave to marinate until ready to cook (preferably at least 10 minutes)
Cook the halloumi on a well-oiled BBQ grill for a couple of minutes each side, until soft and browned. Alternatively, cook it in a frying pan using this method.
Serve the grilled halloumi and carrot slaw in a couple of pitta breads, with extra salad if desired (I used lettuce and sliced tomato). You'll probably have some carrot slaw left over - it's great served with other things too!