Greek-Style Haloumi & Oregano Wedges

While the wedges are baking, thinly slice the red onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the vinegar with just enough water to cover the onion. Stir to coat and set aside until serving.

Finely chop the garlic. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a second small bowl, then add the Greekstyle yoghurt and a splash of water to the garlic oil. Stir to combine. Season to taste and set aside.

Thinly slice the cucumber into rounds. Very thinly slice the radishes. In a large bowl, combine a splash of the pickling liquid and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves, cucumber and radish. Set aside.

Cut the haloumi into 4 slices and pat dry. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 2 minutes each side. Reduce the heat to medium, then add the honey and remaining dried oregano and cook, turning to coat the haloumi, until fragrant, 1 minute.