Low-Cal Mediterranean Haloumi Salad

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Coarsely chop the cucumber and tomato. Cut the haloumi into 2cm chunks. Put the haloumi, 1½ tsp Greek seasoning and 2 tsp olive oil in a bowl and toss to coat.

Coarsely tear the rolls into 3cm chunks and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 6 mins or until golden.

Meanwhile, put the sunflower seeds in a cold medium frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan. Return the pan to medium-high heat. Cook the haloumi, turning occasionally, for 3-4 mins until evenly golden. Remove the pan from the heat.

Put 1 tsp Greek seasoning*, 2 tsp olive oil, 1 tsp red wine vinegar and a small pinch of sugar in a large bowl and whisk to combine. Add the cucumber, tomato and spinach and gently toss to combine.

Divide the salad among bowls, scatter with the haloumi, sunflower seeds and croutons and enjoy!

If you have any olives or capers, toss some through the salad for a salty bite.