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

• Return the frying pan to medium-high heat with 
a drizzle of olive oil. 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. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl.

• Meanwhile, add Caesar dressing to the bowl of 
garlic oil, along with a squeeze of lemon juice. 
Whisk to combine and season to taste with salt 
and pepper.
• 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 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, then add the honey and 
turn halloumi to coat.

• Divide Caesar-style salad and bacon between bowls. 
• Top with honey-glazed halloumi.
• Dollop over mayonnaise and serve with 
remaining lemon wedges. Enjoy!