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

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