1. Place the onions into a small bowl and pour over the vinegar. Let it marinate for 10’ – 15’and drain.
2. Lay the sliced tomatoes on a platter and scatter over the cucumber spirals the onion, caper berries and olives.
3. Drizzle with 2 tbsp of our QUEEN’S TASTE Extra Virgin Olive Oil and sprinkle with sea salt flakes.
4. Heat a griddle pan over a high heat and cook the cheese from both sides.
5. Add the cooked haloumi to the platter, drizzle with the rest of olive oil and sprinkle with mint leaves.

Tip: Prefer to use our QUEEN’S TASTE Extra Virgin Olive Oil in fresh salads. It is more aromatic and offers a unique fresh taste with a moderately bitter and spicy aftertaste.