Preparation
With tangy olives and crunchy cucumber, this Greek grains and golden halloumi salad would make a delicious lunch or light dinner. Serve alongside two portions of your favourite vegetables.
Preheat the oven to 200°C/180°C fan/gas mark 6.
Use halloumi for chew. Score the surface of the halloumi and nestle inside a small baking tray. Rub the honey, garlic, 2 tsp oregano and a splash of oil over the cheese, season with black pepper - there's no need to add salt as halloumi's naturally salty - and bake for 30 minutes until soft and golden.
Meanwhile, make a dressing. Mix 2 tbsp olive oil with the red wine vinegar and the remaining oregano. Mix well, taste and season to your liking.
For the salad, prepare the grains and add to a large bowl for bulk . Add tang with the extra black olives, then mix through the tomatoes, red onion and chopped cucumber for crunch.
Drizzle over the dressing and toss well to mix, topping with the baked halloumi.