To make the dressing, whisk together the
lime juice, mustard, honey, oil and some
seasoning. Pour half into a large bowl, add
the sliced apples and pears, then gently toss
everything together so all the fruit is coated.
Cover and set aside. The fruit will sit happily
now for up to 3 hrs without browning.
When you’re ready to eat, warm a large
frying pan over a medium heat. Season the
slices of halloumi with pepper (it doesn’t
need any salt as it’s quite a salty cheese),
then fry in batches for 2-3 mins on each
side until the cheese is golden brown
and beginning to crisp. You can keep
the halloumi warm in a low oven while
you fry the rest.
At the last minute, scoop the apples and
pears out of the dressing (it will have gone
watery with the moisture of the fruit, so
discard), and layer up on a large platter with
the radishes, carrot sticks, pecans and lamb’s
lettuce. Top with the hot halloumi slices, then
drizzle over the remaining dressing.