Chutney-Glazed Haloumi & Tomato Salad

• Thinly slice celery. • Roughly chop tomato. • Grate carrot. 

• Drain haloumi and pat dry. Cut into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently toss haloumi to coat. • While the haloumi is cooking, in a second medium bowl, combine mixed salad leaves, celery, carrot and tomato. Add a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.