1) In a small, dry frying-pan, toast the cumin seeds, coriander seeds, chilli and pine nuts over medium-high heat, stirring constantly, until fragrant, about three minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
2) Add the olives, tomatoes, coriander and cheese. Toss gently to combine and serve.
Cooks Note: The dried chilli can also be cut into small rings using scissors.