• In a medium bowl, place haloumi and cover with water to soak.
• Boil the kettle. Trim and halve green beans.
• Half-fill a medium saucepan with boiling water. Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes. Drain and cool in cold water.
• When the eggs have 5 minutes remaining, place a colander or steamer basket on top of the saucepan and add beans. Cover with a lid and steam until tender, 4-5 minutes. Remove from heat and set aside.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
• Remove pan from the heat, then add a generous squeeze of lemon juice. Transfer to a plate and cover to keep warm.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! 

HAVE A BBQ? • Preheat BBQ to medium-high heat.
• In a medium bowl, combine salmon, a drizzle of olive oil and a pinch of salt and pepper. • Place salmon skin-side down first on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side. Transfer to a plate, squeeze over lemon juice and cover to keep warm.

• While the salmon is cooking, slice tomato and lemon into wedges. Roughly chop kalamata olives.
• In a large bowl, combine Dijon mustard, a generous squeeze of lemon juice, the honey and a drizzle of olive oil.
• Add green beans, mixed salad leaves, tomato and olives. Toss to combine and season to taste.

• Peel the eggs and cut into quarters.
• Divide seared salmon and Nicoise-style salad between plates. Top salad with the eggs and haloumi.
• Serve with any remaining lemon wedges. Enjoy!