Greek-Style Haloumi & Oregano Wedges

• While the wedges are baking, thinly slice onion (see ingredients). In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. • Scrunch 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 garlic. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

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

• Cut haloumi into 4 steaks and pat dry. When the wedges have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Reduce heat to medium, then add the honey and remaining dried oregano and cook, turning to coat haloumi, until fragrant, 1 minute.