Slice halloumi chess so it is about 1cm (1/2 inch) thick. Lightly grease a frypan (skillet) and heat over medium heat. Add the halloumi and cook for approximately 3-5 minutes each side or until golden brown. Remove and cut into approximately 1cm x 1 cm (1/2 inch) squares.
While the halloumi is cooking make the rest of the salad. Dice cucumber, avocado and tomatoes into roughly cut 1cm (1/2 inch) cubes. Place in a bowl with lemon juice, olive oil and seasoning. Gently toss to combine. Check seasoning and add more salt and pepper if desired (remembering the halloumi is quite salty).
Divide between two serving bowls/plates and top with halloumi. Halloumi can be served warm or cold.
Halloumi is a semi-hard Greek cheese with a high melting point which makes it great to grill or fry. The cheese is brined and is therefore deliciously salty so easy on the salt when you’re making the salad.