4 vine-riipened tomatoes, rough chopped
few spring onions, chopped
1 Lebanese cucumber thickly sliced
100 g (3 1/2 oz) pitted black kalamata olives
Handful of spinach leaves
250 g (8 oz) haloumi cheese, sliced
For the dressing
4 tablespoons extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and black pepper
Put the tomatoes, Spring onions, cucumber and olives in a bowl. Place the spinach leaves in a bowl and arranged in a large bowl.
Whisk all the dressing ingredients together in a small bowl and season with salt and pepper. Drizzle a little over the salad.
Heat a heavy-based frying pan until hot, add the halloumi slices and cook for 1 minute on top of the salad, Drizzy over the remaining dressing and serve immediately.