Haloumi is best cooked just before serving as it becomes rubbery on standing. The dressing can be made up to one day ahead. Keep, covered, in the fridge.
2 tblsps olive oil
2 x 225g packets haloumi, cut into 1cm thick slices
60g baby rocket leaves
250g fresh cherries, pitted, halved
1⁄3 cup fresh mint leaves
FRESH CHERRY VINAIGRETTE
75g fresh cherries, pitted, finely chopped
1⁄3 cup extra virgin olive oil
2 tblsps red wine vinegar
1 small clove garlic, crushed
2 tsps wholegrain mustard
1 tsp honey
Salt and pepper, to taste
To make vinaigrette, combine all ingredients in a jug. Stir well.
2 Heat oil in a large frying pan over a medium heat. Add haloumi in two batches. Cook for about 2 minutes on each side, or until golden. Remove.
3 Arrange rocket on a platter. Top with haloumi, cherries and mint. Spoon over vinaigrette.