Step 1

Put 1 tablespoon of the harissa paste in a bowl and juice one of the lemons into it. Stir to mix well. Put the halloumi on a foil-lined baking tray and brush it all over with the harissa mixture. Cover and marinate for 10–15 minutes.

Step 2

Place the onion, tomatoes, cucumber and fennel in a mixing bowl. Add the olive oil and vinegar, season and toss well. Cover and leave to sit for 10–15 minutes.

Step 3

Mix the yoghurt with the remaining harissa and the mint and squeeze over the juice of the remaining lemon. Season with salt and pepper and stir to mix well.

Step 4

Preheat the grill to medium-hot. Grill the halloumi for 3–4 minutes on each side, or until golden-brown.

Step 5

To serve the salad, spread the yoghurt mixture over a serving platter, top with the grilled halloumi and scatter over the salad and rocket. Serve immediately.