Prepare the halloumi: Pat the halloumi slices dry with kitchen paper. Heat 1 tablespoon of olive oil in a non-stick frying pan over a medium-high heat. When the oil shimmers and you see the first wisp of smoke, carefully lay the halloumi slices in the pan. You should hear a satisfying sizzle — that’s the sound of a good sear beginning. Cook for 2-3 minutes per side, until the cheese turns a deep golden brown with darker, almost caramelised edges. The smell will turn nutty and slightly salty. Remove from the pan and set aside on a plate.

Toast the chickpeas: In the same pan, add the drained chickpeas. Spread them out in a single layer. Cook over a medium heat for 4-5 minutes, shaking the pan occasionally. You’ll see the skins start to split and the chickpeas take on a light golden colour. The sound will change from a wet sizzle to a dry, rustling noise as they lose moisture. They should feel firm to the touch, not soft. Set them aside to cool slightly.

Chop the vegetables: While the halloumi and chickpeas cool, dice the cucumber into small, even cubes — about 1cm each. Roughly chop the tomatoes, removing any tough core. Finely slice the red onion into thin half-moons. Place all the chopped vegetables in a large salad bowl. The colours should be vibrant: deep red tomato, bright green cucumber, and purple-red onion.

Make the dressing: In a small jar, combine the lemon juice, extra virgin olive oil, dried oregano, and a pinch of salt and pepper. Screw the lid on tightly and shake vigorously for about 15 seconds. You’re aiming for a cloudy, emulsified dressing that smells bright and herby. Taste it — it should be tangy with a gentle warmth from the oregano.

Assemble the salad base: Add the mixed salad leaves to the bowl with the chopped vegetables. Sprinkle over the chopped mint and parsley. Pour the dressing over the top and toss everything gently with your hands or salad servers until every leaf is lightly coated. The leaves should glisten but not be swimming in dressing.

Add the warm elements: Slice the cooled halloumi into bite-sized strips or cubes. Add the halloumi and the toasted chickpeas to the salad bowl. Gently fold them through — you want the halloumi pieces distributed evenly, not clumped together. The warmth from the halloumi and chickpeas will slightly wilt the leaves, creating a lovely contrast of temperatures.

Rest and serve: Let the salad sit for 5 minutes before serving. This short rest allows the halloumi to absorb a little dressing and the flavours to marry. You’ll notice the colours deepen and the aromas become more pronounced — the mint smells fresher, the oregano more earthy. Serve immediately, or portion into containers for meal prep.