2 Lebanese cucumbers, thinly sliced
1 bulb fennel, thinly sliced
1 courgette, thinly sliced
1/2 cup mint leaves
1 x 250g punnet yellow cherry tomatoes, halved
500g haloumi, sliced
Olive oil, for brushing

Horseradish dressing
1 Tbsp horseradish cream
1/4 cup white wine vinegar
1 Tbsp olive oil
1 tsp caster sugar
Sea salt and cracked black pepper

To make the horseradish dressing, place the horseradish, vinegar, oil, sugar, salt and pepper in a bowl and stir well to combine.

Place the cucumber, fennel, courgette, mint, tomato and dressing in a bowl and toss to combine. Set aside.

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.

Serve with the salad