Oriental-style prawn and halloumi salad

In a dry frying pan set over a medium-high heat, fry the halloumi on all sides for 2-3 minutes, or until crisp and golden-brown all over. Set aside on a plate.

Return the pan to the heat and add a drizzle of peanut oil. Add the prawns and fry for 1-2 minutes, or until the prawns turn pink and are cooked through.

In a bowl, whisk together the soy sauce, sesame oil, chilli, grated ginger and lime juice, then add the hot prawns and stir to coat in the sauce.

To serve, divide the halloumi among plates and arrange five prawns on top of each serving. Spoon over some more of the sauce and top with a handful of salad leaves.