So simple to assemble, and full of Mediterranean flavours and goodness – it’s National Vegetarian Week too, so why not try this satisfying Halloumi salad for a summery lunch alfresco? 

1. Heat a griddle pan over high heat. Toss the Halloumi in olive oil then add to the pan. Cook for 1-2-minutes or until the underside is beginning to char. Turn and cook the other side.
2. In a large serving bowl add the tomatoes, onion, cucumber and lettuce and stir in the Coriander Pesto. Add the remaining olive oil, lemon juice and season well.
3. Toss in the herbs, add the Halloumi, and scatter over the sumac.