• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. Place on a lined oven tray (don’t worry if they overlap). Toss with olive oil and season with salt. • Bake until lightly golden and crispy, 8-10 minutes.

• While tortilla chips are baking, roughly chop tomato and cucumber. • Finely slice radish. Cut haloumi into slices. Roughly chop cos lettuce (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add haloumi and cook until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, add the honey and turn haloumi to coat.

• In a large bowl, combine cos lettuce, tomato, cucumber, radish, tortilla chips, a drizzle of olive oil and balsamic vinegar. Season to taste. • Divide Middle Eastern fattoush salad between bowls, top with honey-glazed haloumi and serve with garlic dip. Tear over parsley and mint. Enjoy!