Haloumi with crunchy green salad

Salad

2	Lebanese cucumber, thinly sliced
1	Fennel bulb, thinly sliced
½ cup	Mint leaves
1	Courgette, thinly sliced
1 punnet	Cherry tomatoes, use yellow ones if available, halved
500 g	Haloumi cheese, sliced (Main)
1 to brush	Olive oil

Horseradish dressing

¼ cup	White wine vinegar
1 Tbsp	Creamed horseradish
1 Tbsp	Olive oil
1 tsp	Caster sugar
1 to taste	Salt & freshly ground pepper

Directions

1. To make the horseradish dressing, place the horseradish, vinegar, oil, sugar, salt and pepper in a bowl and stir well to combine.
2. Place the cucumber, fennel, courgette, mint, tomato and dressing in a bowl and toss to combine. Set aside.
3. Heat a non-stick frying pan over high heat. Brush the haloumi with oil and cook for 1-2 minutes each side or until golden.
4. Serve with the salad.