Grilled halloumi salad

Heat a griddle pan over a very high heat, or heat a BBQ until the flames die down and the coals turn white. Pat dry, then slice the halloumi into 1cm strips and brush all over with a little vegetable oil. Cook the halloumi on the griddle for 2-3 mins each side until softened and charred. Remove and set aside.

Brush the tomatoes all over with a little vegetable oil, season and add to the griddle. Cook for 2-3 mins until just beginning to blister and char.

In a large bowl, whisk together the extra virgin olive oil, vinegar, lemon, mustard and chilli flakes (if using) along with plenty of seasoning. Transfer to a small jug, but don’t wash the bowl.

Shave the courgettes into ribbons using a vegetable peeler. Toss the courgette and lettuce together in the salad dressing bowl, then transfer to a big platter and drizzle with most of the dressing.

Top the salad with the griddled halloumi, tomatoes, and the remaining dressing.