• In a medium bowl, place haloumi and cover with water to soak. • Finely chop garlic. Roughly chop tomato and cucumber. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.

• Cut or tear bake-at-home ciabatta (see ingredients) into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook ciabatta until golden and slightly crispy, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Season to taste then transfer to a large bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Remove from heat, add the honey, turning to coat.

• Add tomato, cucumber, mixed salad leaves, kalamata olives and pickled onion to the croutons. Add a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Divide Mediterranean salad between bowls. • Top with haloumi. Drizzle with creamy pesto dressing to serve. Enjoy!