Honeyed Peri Peri Grilled Cheese Salad

Meanwhile, halve the tomatoes and cut them into 2cm chunks.

Zest and halve the lemon (see ingredients for amount).

Drain the grilling cheese, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.

Add the lemon zest and olive oil for the dressing (see pantry for amount) to a large bowl and squeeze in the lemon juice. Season with salt, pepper and a pinch of sugar (if you have any).

Stir to combine, then reserve a few tbsp of dressing in a small bowl for serving.

Add the tomatoes to your large bowl of dressing, then set aside.

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

Discard the water from the bowl and wipe it dry, then add the peri peri seasoning to it (use less if you'd prefer things milder).

Add the cheese to the seasoning and toss to coat, then set aside.

When 5 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the spiced cheese and fry until golden, 2-3 mins each side.

Remove from the heat, drizzle over the honey and turn to glaze the cheese all over. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.