Swiss chef Ralph Schelling developed this dish while cooking at a villa in the Greek town of Porto Heli last summer. It puts the satisfyingly chewy texture and tangy flavour of halloumi at its centre. Pair this starter with seasonal salads for a sweet and savoury contrast.
ralphschelling.com

Serves 4 as a starter

Ingredients
Olive oil, for frying
2 sprigs rosemary
4 garlic cloves, lightly crushed
½ red chilli, lightly crushed
2-3 tbsps honey
Sea salt and black pepper, to season
100g Greek yoghurt
1 lemon (zest and juice)
150g halloumi, drained
2 handfuls of cherry tomatoes, halved lengthwise
2-3 plums, sliced into bite-sized pieces
2 tbsps extra-virgin olive oil

Method
1.
Heat the olive oil in a pan. Strip the rosemary leaves and add them to the lightly crushed garlic and chilli. Sauté for about 5 minutes.

2.
Add the honey and half a teaspoon each of salt and pepper to the pan, then turn off the heat. Infuse for 15 minutes.

3.
Mix the Greek yoghurt with the lemon zest, lemon juice and a pinch of salt in a bowl.

4.
Cut the halloumi into strips, pat dry and fry in a little olive oil over a medium heat until golden brown (3 to 5 minutes).

5.
Quickly sauté the tomatoes and the fruit, then mix with a bit of the spiced honey.

6.
Spread the yoghurt mixture evenly on plates or bowls. Arrange the fried halloumi on top, then garnish with the sautéed plums and tomatoes.

7.
Drizzle with some olive oil and sprinkle with a little flaky sea salt to taste. Serve.