© David Loftus
grilled halloumi, spinach and toasted seed salad
A quick and healthy Mediterranean meal.
Toast the seeds in a dry frying pan over a high heat, moving them around the pan from time to time so they don't burn. This will only take a couple of minutes. Put to one side. Using a speed peeler, cut the carrots and the fennel bulb into thin ribbons. Place in a bowl with the spinach and peas.
Place your halloumi in a really hot frying or griddle pan, and give the slices a minute or so on each side. The cheese will soften slightly as it cooks. Dress your salad with a good squeeze of lemon juice, about twice as much olive oil, and a pinch of salt and pepper. Toss to coat everything in the dressing. Have a taste and add some more seasoning or lemon juice if you like.
To serve, tear the pieces of halloumi over the salad and sprinkle with the toasted seeds.
Tip: If you cant get hold of any halloumi, tear cold, cream mozzarella over the top instead.
a handful of sunflower or pumpkin seeds
2 carrots, peeled
1 fennel bulb, trimmed and halved
2 large handfuls of baby spinach leaves, washed and spun dry
100g fresh peas, podded
250g halloumi cheese, cut into 1cm slices
extra virgin olive oil
sea salt and extra virgin olive oil