150g/1 cup cherry tomatoesa mix of red and yellow, halved
45g/ ¼ cup Kalamata olives
4-5Kirby cucumberssliced
2-3radishessliced thinly, optional
For the lemon garlic and oregano dressing
3tbsplemon juicefreshly squeezed
1 tspwhole grain mustardor Dijon mustard
1clovegarlicminced
120ml/ ½ cup olive oil extra virgin
1tspdried oregano
½tspsalt
Instructions
For the hummus
All all ingredients to the food processor and blend until smooth. Add more salt if needed.
For the salad
Slice the halloumi into ¼ inch slices and fry on a non-stick frying pan over medium heat until golden on both sides. Set aside.
In a large bowl combine all salad ingredients.
For the lemon, garlic and oregano dressing
In a mason jar combine all ingredients, put the lid on and shake vigorously until well combined.
Drizzle half of the dressing over the salad and reserve the rest for another use. Gently toss the salad with salad tongs until it's coated with the dressing.
To serve the salad
Divide evenly among plates or bowls and top with hummus and fried halloumi. Or serve on a giant platter and let everyone help themselves.