Ingredients (Serves 4)

• 300g/11oz halloumi, thinly sliced
• 2 tbsp olive oil
• 1 Cos lettuce
• 250g/9oz artichoke hearts in oil, drained and halved
• 12 black olives, pitted
• 4 eggs, hard-boiled, shelled and roughly chopped
• 2 pitta breads, toasted and cut in fat strips

For the dressing

• 2 egg yolks
• 3 tbsp white wine vinegar
• 2 cloves garlic, crushed
• 4 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1 anchovy fillet, chopped
• Freshly ground black pepper

For the dressing, place the egg yolks, vinegar and garlic in a bowl. Whisk in the olive oil gradually until emulsified, then add the Worcestershire sauce and anchovy fillet.

Season with pepper.

Heat a frying pan or griddle to high, brush the halloumi with olive oil and cook for 1-2 minutes each side. Tear the lettuce into pieces and place in a bowl. Add the artichokes, olives and eggs, drizzle over the dressing and toss well.

Divide between 4 plates and top each with 2 halloumi slices. Serve with pitta toasts.