500gm block halloumi cheese

5 heirloom tomatoes (cut into segments)

1 yellow peach (thinly sliced)

1 white peach (thinly sliced)

1 bunch basil leaves (leaves, washed & torn)

Honey dijon dressing*

Add all of your ingredients into a bowl except for halloumi and place in fridge.

Cook halloumi right before you are going to eat. Pop a heavy pan on medium high heat and bring up to temp with a splash of olive oil . Chop your halloumi in long strips. Place halloumi pieces down and reduce heat to medium. Don’t move, just allow to char to a golden char and begin to melt in the middle. Flip over and grill the other side to another deep char. Place on paper towel once cooked and then place on top of mixed salad for visual. When ready to eat cut them into strips and mix through salad allowing it so sad in the dressing and keep it moist.

*Honey Dijon Dressing

1 lemon (juice)

1 tbl sp dijon

Honey

EVOO

Sea salt

Place the juice & dijon in a jar and layer on a big squeeze of honey, and big glug of EVOO and salt to taste. Add bit more honey for a sweeter dressing, or salt the other way for more punch. Just taste and change to your liking.