1. Preheat the oven at 180°C and place a non-stick baking paper on an oven pan. With a sharp knife, cross-cut the base of the cherry tomatoes and press them until all the seeds are out. Place them on the pan. Sprinkle with oil and add salt and pepper. Cut the halloumi in small cubes and add it to the pan. Cook into the preheated oven for 10 minutes. Remove the pan from the oven and turn the halloumi over. Continue cooking for 10 more minutes.
    
2. In a container that seals, or in a mixer, add the olive oil, orange juice and zest, lemon juice, salt and pepper. Shake or mix until the mixture combines and the salt dissolves.
    
3. Peel the eggs and cut them in 4.
    
4. In a beautiful salad bowl, add the salad leaves, spinach leaves, cherry tomatoes, halloumi, eggs and pour the dressing over them. Stir the salad and serve.
    

Wine ideas

Spring salad has a delicate flavour and is defined but the aromas of orange and lemon. In this case, our wine recommendation is a smooth dry white wine with a clear taste that can be served at low temperatures.

Wines based on varieties such as the Greek Moschofilero or the Cypriot Palomino, always served at low temperatures of around 8°C, will pair excellently with the spring taste of our salad.
 

We learn together

1. When we bake tomatoes for pasta or salads, we cross-cut their base and remove the seeds so that the moisture doesn’t ruin our sauce or salsa.
    
2. This salad is a good solution to make use of the eggs that will be left from the knocking tradition of Easter.
    
3. In order to have the perfect red eggs for the meal of Easter, when we boil them, they must be at room temperature. We will put them in the pot and we will pour water from the tap on top to cover them. To 12 eggs we will add 2 tablespoons of vinegar and 1 teaspoon of table salt. For natural colour we can use the roots of rose madder (red), or daisies (yellow), or onion leaves (brown), or violets (purple).
   My mother told me that in Agios Ambrosios of Kyrenia they dyed them with "poya (paint)", a kind of moss that grew on the rocks under the sea. In fact, the moss gave the eggs a deep red colour. We will heat them on a medium heat and when the water boils we will lower the heat and boil for 15 minutes. We will take them off the fire and let them cool. We will wipe them dry, we will coat them with olive oil and decorate them. If for convenience we choose ready-made dyes, we will follow the instructions on the package.