Halloumi salad with mint and capers

Ingredients

Salad:
Baby plum tomatoes, halved
Red onion, sliced thinly
Avocado, sliced
250 g halloumi cheese, thickly sliced

Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp clear honey or sugar
Small handful fresh mint, chopped
1 1/5 tbsp capers, drained

Toasted pitta bread, to serve

Method

Preheat a barbecue, griddle or grill to a medium-high heat.
Put the salad leaves and tomatoes in a serving bowl.
Make the dressing by putting the oil, lemon juice, honey or sugar, mint and capers in a screw-top jar. Season with salt and black pepper. Shake well to mix, then set aside.
Put the halloumi slices on the barbecue, griddle or a foil-lined grill pan. Cook for 5 minutes, turning once, until golden and just beginning to soften.
Divide the salad between the plates and top with the halloumi.
Shake the salad dressing again and drizzle over the salad. Serve straight away with the toasted pitta bread.