1 cucumber, peeled and chopped into chunks
4 plum tomatoes, chopped into chunks
100 g Kalamata olives
1 red onion, very thinly sliced
1/2 tsp dried oregano
Small bunch of fresh mint, chopped finely
Juice of 1/2 lime, plus wedges to serve
2 tbsp olive oil
200 g Halloumi, cut into 8 slices
Plain flour for dusting
In a bowl, toss together the cucumber, tomatoes, olives, onion, oregano, fresh mint, lime juice and 1 tbsp of the olive oil, then season well. The salad can now be covered and chilled until ready to serve.
Divide the salad among plates. Heat the remaining oil in a non-stick frying pan over a medium-high heat. Dust the Halloumi slices lightly with flour, shake off any excess, then fry for a couple of minutes on each side until golden. Serve immediately, with the salad.