Halloumi with triple crunch salad
Serves 4 Prep 15 mins Cook 5 mins
2 tbsp white wine vinegar 1 tsp clear honey 1 tsp Dijon mustard 2 x 250g packs halloumi, sliced 1 tbsp mayonnaise 150g pack radishes, coarsely grated 150g pack sugar snap peas, sliced
lengthwise ½ cucumber, cut into thin batons
1 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 for 5 mins, turning until browned and crisp on the edges.
2 Stir the mayonnaise into the rest of the dressing, then toss through the grated radishes, peas and cucumber. Serve with the warm halloumi.
PER SERVING 438 kcals, fat 34g, saturates 19g, carbs 5g, sugars 5g, fibre 1g, protein 27g, salt 4.7g