A great recipe to have up your sleeve for the unexpected vegetarian. Greek halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-life, which means that you can always have a pack in the fridge.

Alternatively serves 2 as a light lunch.

1. Unwrap the cheese and pat it dry with kitchen paper. Then cut into eight slices, including the ends.
2. Prepare the dressing by whisking all the ingredients together in a small bowl.
3. When you are ready to serve the halloumi, heat the oil in a frying pan over a medium heat. When the oil is really hot, press each slice of cheese into the seasoned flour to coat in on both sides.
4. Then add to the hot pan as they are done - they take a minute on each side to cook, so by the time the last one is in the pan it will be time to turn the first one over. They need to be a good golden colour on each side.
5. Serve straight away on warmed plates with the dressing poured over.