Foolproof Greek-Style Haloumi & Potato Salad

• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. Pick thyme leaves. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. In a medium bowl, combine haloumi, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and a splash of water, toss to coat.