• In a medium bowl, place haloumi and cover with water to soak. • Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. 

• 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. • Spread everything garnish over a board or plate. Press cooked haloumi into everything garnish, turning to coat.

• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.

• Divide pea pod salad and sesame-coated haloumi between plates. • Dollop over mint yoghurt to serve. Enjoy!