Honeyed Halloumi Salad and Pesto Dressing

Meanwhile, drain the halloumi, then cut it into 2cm chunks. Place them into a small bowl of cold water and leave to soak.

Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While everything bakes, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total.

Turn only every couple of mins. 

While the courgette fries, in a large bowl, mix the pesto, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

Cut the tomato into 1cm chunks and toss through the dressing. 

Once the courgette has finished cooking, season with salt and pepper, then add to the dressing. 

Remove the halloumi from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Return the (now empty) pan to a medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Once cooked, remove the halloumi from the heat and drizzle over the honey (see pantry for amount).