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It’s all about haloumi with these crowd-pleasing recipes

HONEY-GLAZED HALOUMI SALAD

SERVES 4 PREP 20 MINS COOK 10 MINS

• 250g packet microwave brown rice

• 200g green beans, trimmed, blanched

• 1 radicchio, leaves separated

• 1 baby fennel, shaved

• 1 small red onion, finely sliced

• 1 tbsp olive oil

• 4 sprigs thyme

• 360g haloumi, cut into fingers

• 2 tbsp seasoned plain flour

• 1 tbsp honey

• 1 tbsp lemon juice

• ½ pomegranate, seeds

• 2 tbsp walnuts, toasted, roughly chopped

DRESSING

• 2 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

• 2 tsp red-wine vinegar

• 1 tsp Dijon mustard

• ½ small clove garlic, crushed

1 Cook brown rice following packet directions. Transfer to a bowl and set aside.

2 DRESSING In a small jug, whisk all ingredients together.

3 In a salad bowl, combine rice, beans, radicchio, fennel and onion. Toss gently with half the dressing.

4 In a frying pan, heat oil and thyme on high. Dust haloumi slices in flour, shaking off excess. Fry 1 min each side.

5 Add honey and juice to pan, turning. Remove from heat. Arrange haloumi over salad.

6 Scatter with pomegranate seeds and nuts. Serve with remaining dressing for drizzling.