• Roughly chop cos lettuce.
• Halve snacking tomatoes (see ingredients).
• Slice cucumber into half-moons.
• Slice lemon into wedges.
• Finely chop garlic.  

• In a large frying pan, heat a drizzle of olive 
oil over medium-high heat. Cook garlic until 
fragrant, 1 minute. Transfer to a large bowl. 

• Meanwhile, cut or tear ciabatta into bite-sized 
chunks.
• Return the frying pan to medium-high heat with 
a generous drizzle of olive oil. Cook ciabatta 
chunks until golden and slightly crispy, 
5-6 minutes.

• Meanwhile, add Caesar dressing to the bowl of 
garlic oil, along with a squeeze of lemon juice. 
Whisk to combine and season to taste.
• Add cos lettuce, tomatoes, cucumber and 
croutons to the dressing. 

TIP: Toss the salad just before serving to keep the 
leaves and croutons crisp. 

• Cut halloumi into 1cm slices.
• Return the frying pan to medium-high heat with 
a drizzle of olive oil. Cook halloumi until golden 
brown, 1-2 minutes each side.
• Remove pan from heat, add the honey and turn 
halloumi to coat.

• Toss the salad. 
• Divide Caesar-style salad between bowls. Top 
with golden halloumi.
• Serve with remaining lemon wedges. Enjoy!