• To a medium bowl, add haloumi and cover with water to soak. • Roughly shred baby cos lettuce. • Thinly slice cucumber into half-moons. • Slice tomato into thin wedges. • Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways.

• Drain haloumi and pat dry. Cut haloumi into bite-sized chunks. • In a shallow bowl, add cornflour and a generous pinch of pepper. Dip haloumi slices into cornflour. • In a large frying pan, heat a generous drizzle of olive oil to coat the base over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Remove from heat, add BBQ glaze, tossing to coat.

• Meanwhile, toast or grill ciabatta to your liking. • Place the butter and garlic in a small heatproof bowl and microwave in 10 second bursts or until melted. Season with salt. • Cut toasted ciabatta into bite-sized chunks. In a large bowl combine ciabatta and garlic butter, tossing to coat.

• In a small bowl, combine Dijon mustard, ranch dressing and the honey. • To bowl with croutons, add tomato, cos lettuce, cucumber and Dijon-ranch dressing. Toss to combine and season to taste. • Divide crouton salad between bowls. Top with buffalo haloumi. Enjoy!