• To a medium bowl, add haloumi and cover with water to soak. • Thinly slice cucumber into rounds. • Roughly chop tomato. • Finely chop garlic. • Cut or tear ciabatta into bite-sized chunks. • In a large bowl, combine Dijon mustard, the honey and a drizzle of vinegar and a good drizzle of olive oil. Season with salt and pepper and set aside.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook ciabatta, tossing, until golden and slightly crispy, 5-6 minutes. • Add another drizzle of olive oil and garlic to the pan and cook, stirring, until fragrant, 1 minute. Season to taste, then transfer to a bowl.

• Drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.

• To the bowl with the dressing, add mixed salad leaves, tomato, cucumber and croutons. Toss to combine. • Divide garlic crouton salad between bowls, then top with seared haloumi. • Drizzle over caesar dressing and sprinkle with mixed sesame seeds to serve. Enjoy!