- 2 tbsp white wine vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 x 250g packs halloumi cheese, sliced
- 1 tbsp mayonnaise
- 150g pack radishes, coarsely grated
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 150g pack sugar snap peas, sliced lengthwise
- ½ cucumber, cut into thin batons
Make a dressing by mixing together the vinegar, honey and mustard with a little pepper – you don’t need to add any salt as the cheese is quite salty. Toss the halloumi slices in half the dressing, then place on a baking sheet. Griddle or barbecue for 5 mins, turning until browned and crisp on the edges.
Stir the mayonnaise into the rest of the dressing, then toss through the radishes, peas and cucumber. Serve with the warm halloumi.
Make it meaty - spicy chicken skewersReplace the halloumi with 500g chicken breasts, cut into chunks and tossed with 1 tbsp olive oil, ½ tsp harissa and juice ½ lemon. Thread onto skewers and grill for 6-8 mins, turning until cooked, then serve with the salad.