Greek-Style Haloumi & Oregano Wedges

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water.

• Grate carrot. • Halve snacking tomatoes (see ingredients).

• In a large bowl, combine carrot, tomato, salad leaves and a drizzle of red wine vinegar and olive oil. Toss to combine. Season to taste.

• Drain haloumi and pat dry. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium, then add the honey and remaining dried oregano. Cook, turning haloumi, until coated and fragrant, 1 minute.