Easy Greek-Style Koftas, Haloumi & Shoestring Fries

• Meanwhile, cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • In a large bowl, combine beef mince, fine breadcrumbs, garlic & herb seasoning, dried oregano and egg. • Using damp hands, roll beef mixture into koftas about 8cm long and 2.5cm thick (3 per person). • Return frying pan to medium-high heat with a drizzle of olive oil. Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add balsamic glaze and honey, and turn to coat.

• While the koftas are cooking, slice cucumber into half-moons. Cut tomato into thin wedges. Slice lemon into wedges. Pick mint leaves. • In a medium bowl, combine mixed salad leaves, tomato, cucumber, haloumi, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste. • In a small bowl, combine Greek-style yoghurt and garlic dip.