Well, this is different. How many times do you get to say it’s really hot in London? Summer has found its confidence and is blazing away at a temperature that makes the thought of a pasta dinner just slightly uncomfortable. Thankfully, though, there’s haloumi – glorious haloumi – the delicious squeaky cheese that renders all who consume it instantly voluntary vegetarians.

Ok, so it feels like cheating to call this a recipe. But when it’s hot, the very last thing I feel like doing is cooking, so it’s gotta be simple: three ingredients (very Hugh Fearnley-Whittingstall) and there is zero chance of the oven going on. Slip it onto a plate, dress with balsamic or lemon juice, and slide out the door to enjoy the rest of the summer evening.

Simple haloumi salad
Half a 225g block of haloumi
Spinach leaves
Plum tomatoes
Balsamic vinegar or lemon juice

Fry the haloumi over a medium heat until brown, turning once to fry the other side.

Arrange the spinach on a plate and slice the tomatoes. Top with the grilled haloumi and drizzle with balsamic vinegar.