Double Golden Halloumi & Caesar-Style Salad

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a large bowl.

• Cut or tear bake-at-home ciabatta into bite-sized chunks. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. Cook ciabatta until golden and slightly crispy, 5-6 minutes.

• Meanwhile, add mayonnaise to the bowl of garlic oil, along with dijon mustard and a squeeze of lemon juice. Whisk to combine and season to taste. • Add cos lettuce, tomato, cucumber and croutons to the dressing. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.

• Cut halloumi into 1cm slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add honey and turn halloumi to coat.