Serves: 4
Preparation: 10 minutes
Cooking: 5 minutes
Price per serving: £2.00

Calories (per serving): 545
Carbs: 4g
Fat: 46g 
Saturated Fat: 23g

INGREDIENTS:
85g bag baby leaf salad
12 baby plum tomatoes, halved
4tbsp olive oil
2tbsp lemon juice
1tsp clear honey or sugar
Small handful fresh mint, chopped
3tbsp capers, drained
2 x 250g packets halloumi cheese, thickly sliced (approx 20 slices)
Toasted pitta bread to serve

1. Preheat a barbecue, griddle or grill to a medium-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.
2. Put the halloumi slices on the barbecue, griddle or a foil-lined grill pan. Cook for 5 minutes, turning once, until golden and just begining to soften.
3. 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.