Begin by washing the salad greens thoroughly under cold water. Use a salad spinner or paper towels to dry the butter lettuce, ensuring it’s crisp.

Cut the halloumi cheese into bite-sized pieces, ensuring uniform thickness.

Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the halloumi pieces and fry for about 2-3 minutes on each side until golden-brown.

In a large bowl, combine the butter lettuce, sliced cucumbers, and radishes. Toss them gently to mix.

Transfer the crispy halloumi pieces to a plate lined with paper towels to soak up any excess oil.

Drizzle the salad with fresh lemon juice and additional olive oil to taste, then toss gently.

Layer the crispy halloumi on top of the tossed salad and season with salt and pepper.

Serve the salad immediately to enjoy its full texture and flavor.