Greek Country Salad with haloumi

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

Method

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.