Place the flour, lightly beaten egg, and breadcrumbs mixed with black sesame seeds into three separate bowls.
Coat each slice of halloumi in flour, then egg, and finally the breadcrumb mixture.
In a skillet over medium heat, heat a generous drizzle of olive oil. Cook the halloumi slices, a few at a time, for 2–3 minutes per side, until golden and crispy. Transfer to paper towel.
In a large bowl, whisk together Dijon mustard, honey, and fig balsamic vinegar. Slowly drizzle in the olive oil while whisking to emulsify.
Add the tomatoes, cucumbers, strawberries, basil, and mint. Season with salt and pepper, then toss gently.
Spread the labneh onto the bottom of a serving plate. Top with the salad, then finish with the crispy halloumi slices.
