Step 1

Whisk lemon juice, honey, oregano and 2 tbs oil together in a bowl. Season.

Step 2

Place cos, cucumber, tomato, onion, olives and mint on a serving plate.

Step 3

Heat remaining 1 tbs oil in a non-stick frypan over medium-high heat. Add the haloumi and cook for 30 seconds each side or until golden.

Step 4

Serve haloumi immediately with the salad and drizzle with the dressing.