Heat a large non0stick frying pan with a teaspoon of vegetable oil and while it is heating remove the halloumi from the pack, drain and dice into small pieces then add to the pan a fry until golden brown, turning regularly. Once done remove to a plate to cool, continue by removing the base of the lettuce and outer leaves to discard, then use a sharp knife and chopping board to cut into small pieces before rinsing with water and leaving to drain. Continue with the red pepper, remove the stalk and then wash thoroughly before removing the white structures and any seeds inside, then slice into thin fingers and cut into smaller pieces. Wash the tomatoes then slice and then quarter the pieces. Now comes the fiddly bit. If you have bought a tin of unshelled chick peas, add them to a sieve then transfer to a bowl and cover with enough water to go just above the top. Use one hand to grab the chick peas and roll them in your palm and let go. Repeat five or six times then scoop out and discard the chickpea shells, you may need to do this a few times until they are clear, alternatively buy pre-shelled tinned chick peas 😊

Add all the ingredients to a large salad bowl along with the salt, pepper and oregano. Now take a jug and add the olive oil and then use a whisk to mix together the oil and lemon juice pouring in slowly, then add to the salad in the bowl. Add the halloumi and mix before serving to plates.