Harissa paste is widely used in Middle Eastern cooking and gives a spicy and fragrant flavour to the halloumi in this salad. This simple dish makes a perfect summer lunch.
2 tbsp harissa paste
2 lemons
250g/9oz halloumi, thinly sliced
1 small red onion, finely chopped
2 vine tomatoes, finely chopped
½ cucumber, seeds removed, finely chopped
1 small fennel bulb, thinly sliced
2 tbsp olive oil
1 tbsp cider vinegar
250g/9oz low-fat Greek-style yoghurt
3 tbsp finely chopped mint leaves
small handful rocket leaves
salt and freshly ground black pepper
