Haloumi, Mint and Cherry salad

Ingredients

• 2 (225g each) pkts haloumi, sliced
• 160g (1 cup) fresh cherries, pitted
• 1/2 cup fresh mint leaves
• Extra virgin olive oil, to drizzle
• Balsamic vinegar, to drizzle

METHOD

• Step 1
  Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes each side or until golden.
• Step 2
  Arrange haloumi on a plate with the cherries and mint. Drizzle with oil and vinegar and season with pepper.