Super Quick: 15 min - veggie - use EID: Tahini (new supplier)

• Meanwhile, finely chop the coriander.
• In a bowl, mix per person: 1 tbsp white wine vinegar and 1/2 tsp sugar. Add the rainbow slaw and half of the coriander (use the rest as garnish), mix and set aside.
• Dice the Cypriot-style cheese into cubes of no more than 2cm.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the cheese cubes for 3 - 4 minutes until evenly golden-brown. Deglaze with the honey (see Tip).

Tip: If you'd like the Cypriot -style cheese to be spicier, add sambal as preferred (if you have it).

• Meanwhile, mix in a salad bowl the tahini with per person: 1 tbsp mayo, 1/2 tbsp white wine vinegar, 1/2 tsp sugar and 1 tbsp water. Season with salt and pepper.
• Roughly chop the butter lettuce and mix with the tahini dressing
• Roughly chop the salted almonds.