Greek-Style Salad With Haloumi - cooking recipe

Ingredients

1 None medium red pepper, chopped
2 None mini English cucumbers, chopped
1/4 None small red onion, finely chopped
8 oz cherry tomatoes, halved (about 1 1/2 cups)
2 1/2 oz pitted black olives (about 1/3 cup)
1/4 cup small mint leaves
1/4 cup small flat-leaf parsley leaves
1/2 tbsp vegetable or olive oil
7 oz haloumi, thinly sliced
None None Crusty bread, to serve
None None Lemon Oregano Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 None clove garlic, crushed
1 pinch dried oregano

Preparation

Combine pepper, cucumber, onion, tomato, olives, mint and parsley in a large bowl. Season.
Make Lemon Oregano Dressing as recipe directs. Reserve 1 tablespoon of the dressing; add remaining dressing to salad in bowl. Toss to combine. Spoon salad into serving bowls.
Heat oil in a large frying pan over moderate heat. Add haloumi; cook and turn for 2 minutes or until soft and golden. Place hot haloumi on top of salad. Drizzle with reserved dressing. Serve at once with bread.
For the Lemon Oregano Dressing: Whisk ingredients together in a small bowl; season to tastes.