Wash and pit the cherries

Roast cherries with approx 2tbsp olive oil, 1tbsp honey, ground pepper and splash of water for approx 25min at 190 Celsius

Create the basil dressing using the whole pack of basil (stalks and leaves), a pinch of raw garlic, a good drizzle of lemon-oliveoil, a little bit of cider vinegar, pinch of smoked salt, good pinch of ground black pepper and 1 tbsp of Greek yogurt. Finely blend everything into a dressing, then put in the fridge to allow the flavours to develop

Remove the roasted cherries from the oven and mix in a tsp of wholegrain mustard and set aside to cool on the tray.

Build the salad in layers on the plate of green salad leaves (Italian style is preferred), finely sliced courgettes, half a large spring onion each, finly sliced.

Fry the sliced hallomi in a pan on medium heat with light brush of olive oil on the pan and a squeeze of lemon juice until done

Lay the fried hallomi on the salad and spoon the cherries over the hallomi and drizzle the basil dressing over the salad leaves inbetween

Serve with nice sliced crusty bread or French stick.