Cypriot Salad

Serves: 4
Prep time: 10 mins
Cooking time: 10 mins

100g cherry tomatoes
80g bag mixed salad leaves
50g Greek-style black olives
375g piece Halloumi cheese
3 tbsp olive oil
salt and freshly ground black pepper
To serve
small bunch fresh mint


Wash, dry and halve the cherry tomatoes.

Empty the salad leaves into a bowl and toss in the tomatoes and olives. Set aside.

Cut the cheese into 1 cm thick slices.

Brush a ridged non-stick frying pan with a little of the oil and heat until hot.

Add the Halloumi slices, pressing down gently to seal, and cook for 1 minute on each side until golden.

You may need to do this in 2-3 batches if your pan is small.

To serve, arrange the leaves in a bowl, then sprinkle with the olives and tomatoes.

Lay slices of Halloumi on top and serve immediately.