Vegetable & Haloumi Salad

Step 1: Heat 1 tablespoon of the oil in a large, non-stick frying pan over a medium to high heat and then add zucchini, capsicum and beans and cook, stirring occasionally, for about 5 minutes, or until lightly browned and almost tender.

Step 2: Add tomatoes and cook, stirring occasionally, for about 2 minutes, or until starting to blister and then remove and keep warm and then wipe pan clean.

Step 3: Heat same oiled pan over a medium to high heat and add haloumi in two batches and cook for about 1 minute on each side, or until golden brown.

Step 4: Meanwhile, to make dressing, whisk all ingredients with remaining oil in a small jug.

Step 5: Serve vegetables and haloumi over salad leaves and drizzle over dressing.