Summer salad with grilled halloumi, sun-dried tomatoes and black olives

Ingredients:
● 200g halloumi cheese (sliced, about 1cm thick)
● 1/2 jar dried tomato strips in oil with herbs and black olives OLE! (~100-120g tomatoes + olives and oil)
● 150g mixed salad (e.g. arugula, corn salad, baby spinach)
● 1 field cucumber
● 1 yellow pepper, sliced ​​into strips
● 3 radishes
● 5 cherry tomatoes
● 1 handful of fresh basil
● 2 tablespoons toasted sunflower or pumpkin seeds
● optional: a few thin slices of red onion

Lemon-herb vinaigrette:
● 3 tablespoons oil from a jar of tomatoes + 2 tablespoons extra virgin olive oil
● 1 teaspoon lemon juice
● 1/2 teaspoon honey
● 1/2 teaspoon French mustard
● 1 small clove of garlic (tarts)

Preparation:
1. Heat a grill pan or regular pan, lightly grease. Fry the cheeses for 2-3 minutes on each side, until golden stripes form. Set aside.

2. In a bowl, thoroughly mix the oils, lemon juice, honey, mustard, garlic, oregano, salt and pepper.

3. On a large platter or in a salad bowl, arrange the salad mix, cucumber slices, peppers, radishes cut into strips and cherry tomatoes, and – if you like – red onion.

4. Add key ingredients:
○ halloumi slices in the centre
○ on top – sun-dried tomato strips with black olives (add both tomatoes and olives!)
○ a handful of basil, seeds, and possibly a pinch of freshly ground pepper
5. Drizzle the salad with the vinaigrette just before serving, mix gently.