Basil Haloumi Niçoise Salad

While the potatoes are roasting, trim the green beans and cut into thirds. Roughly chop the tomato. Shred the cos lettuce. Gently place the eggs into the saucepan of boiling water using a large slotted spoon. Reduce to a gentle simmer and cook for 6-7 minutes. TIP: Cook for 6 minutes if you like your yolk medium, or 7 minutes if you prefer your yolk hard. In the last 2 minutes, add the green beans. Transfer the eggs and beans to a large bowl of iced water. Once cool, peel the eggs.

In a large bowl, combine the Dijon mustard, honey, vinegar and olive oil (2 tbs for 2 people / 4 tbs for 4 people). Season to taste with salt and pepper, then mix well to combine.

Transfer the tomato, cos lettuce and green beans to the bowl with the dressing. TIP: Toss the salad just before serving to keep the leaves crisp.

Cut the basil haloumi into 2cm chunks. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook for 2 minutes on each side, or until golden brown.