Wash, core and dice the cucumber. Cut onions into rings, lettuce into strips. Mix the vinegar, salt, pepper and sugar together. Beat in 4 tablespoons of oil. Mix with salad ingredients. Cut the spring onion into fine rings. Pat the cheese dry and cut into 16 slices. Turn in flour and knock off carefully.

Brush a non-stick pan thinly with olive oil and heat it up. Pour in half of the cheese, fry briefly on each side until it is golden yellow. Drizzle over 2 tablespoons of ouzo, ignite and remove. Spread a thin layer of oil on the pan again and fry the rest of the cheese in the same way. Cut 1 lemon half into wedges, squeeze the other half. Sprinkle the sheep's cheese with spring onions and drizzle with lemon juice and 2 tablespoons of oil. Divide the salad on plates and arrange the cheese and lemon wedges on top.

Ciabatta or baguette tastes good with it.