• 2 x 80 g packets of haloumi cheese
• 1 pack of salad greens
• Baby tomatoes
• Croutons
• Olives
• 1 tbsp lemon juice
• Salt and pepper
• Olive oil

Cut the haloumi into 2 cm thick strips. Grease an oven tray with about a tablespoon of olive oil and place the cheese on the top. Grill for a couple of minutes until golden. Turn the cheese over and grill the other side.

Meanwhile put the salad into a large bowl and toss through with the olives, lemon juice, tomatoes and croutons. Divide the salad between four plates and serve the cooked haloumi on the top. Season with salt and freshly ground pepper and eat straight away.

For the base:

• 170 g softened butter
• 2/3 c sugar
• ½ vanilla essence
• 1 ¾ c flour
• ¼ c cocoa
• 1 tsp baking powder

Topping:

• 100 g butter
• ½ c honey
• ½ c sugar
• 2 c mixed nuts
• 150 g dark or milk chocolate (chopped)

Preheat the oven to 180C. Line a baking pan (approx. 20 x 30 cm) with baking paper. Cream the butter and sugar for the base of the slice until light and fluffy and then add in the essence. Sift in the dry ingredients and mix until well combined. Press into the dish and bake for about 15 minutes.

For the topping, melt the butter, sugar and honey together in a saucepan over low heat. Slowly bring to the boil and simmer for 2 minutes. Sprinkle the nuts and chocolate chunks over the cooked base and then pour the honey mixture over the top and cook for another 10-15minutes at 150C. (Makes about 35 small pieces).