Halloumi, olive and tomato salad

260 CALS PER SERVING

SERVES 2

Whisk 1 tbsp sherry vinegar, the zest of a lemon and 1 tsp extra virgin olive oil in a small bowl with some seasoning. Mix 50g pitted olives, roughly chopped, 300g tomatoes, roughly chopped, and a small bunch parsley, roughly chopped, plus extra leaves to serve in a bowl. Heat a non-stick griddle pan then dry fry 100g sliced halloumi for 1-2 minutes on each side until golden and softened.

Add to the salad, pour over the dressing and gently toss to combine. Garnish with a few parsley leaves.