- juice 3 limes
The same shape, but smaller than…
- 1 tbsp wholegrain mustard
- 3 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 3 eating apple, cored and thinly sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 pear, cored and sliced into matchsticks
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 x 250g packs halloumi cheese, each block sliced into three
- 300g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 carrot, peeled and sliced into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g pecan, roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 140g lamb's lettuce
Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a…
Want to see what this recipe costs at different supermarkets? Compare in one place here:
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.