• Thinly slice cucumber into half moons. Halve cherry tomatoes.
• Cut lime into wedges.
• In a medium bowl, place halloumi and cover with water to soak.

• Drain halloumi and pat dry. Cut halloumi into 1cm-thick slices. Season halloumi on both sides with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side.
• Transfer to a plate.

• Meanwhile, in a large bowl, combine sweet chilli sauce, a good squeeze of lime juice and a drizzle of olive oil.
• Add cherry tomatoes, cucumber and mixed salad leaves to the dressing, tossing to coat. Season to taste.

• Divide halloumi and zingy cucumber salad between plates.
• Garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!