Ingredients:

• 120-gram bag Rainbow Fresh Baby Spinach
• 200g Halloumi cheese
• Sliced 1cm strips
• 1 punnet Cherry Tomatoes cut in half
• DRESSING
• 1/4 cup (60ml) Extra Virgin Olive Oil
• 1 tablespoon Honey
• 2 tablespoons lemon juice
• Salt to taste

Method:

Heat large, oiled frying pan; cook Haloumi, in batches, until browned lightly both sides.

Make dressing by placing oil, lemon juice and honey in screw-top jar; shake well add a pinch of salt.

Combine Baby Spinach, tomatoes, and cheese in large bowl with remaining ingredients and dressing; toss gently to combine.