This salad is like you’ve invited three of your best mates over for a party. All you have to do is organise the venue and time; they arrive and it’s on.
None of them are wallflowers nor will they let you get a word in edgewise. You shrug your shoulders as you succumb to their bawdy tales, raucous laughter punctuated by the champagne. POP!
Lightly fry three slices of halloumi—1cm thick—around two minutes each side. Whilst that’s happening, lay a bunch of rocket onto the plate. Finely slice a small fennel bulb and lay it on top. Add the halloumi when it’s done. Pour over the extra virgin olive oil, a squeeze of lemon, salt and freshly ground black pepper.
Enjoy the squeak and crunch, the salty cheese and the bitter leaves.