- 1 handful sunflower or pumpkin seeds
- 2 carrots, peeled
- 1 bulb fennel, trimmed and halved
- 2 large handfuls baby spinach leaves, washed and spun dry
- 100 g fresh peas, podded
- 250 g halloumi cheese, cut into 1cm slices
- 1 lemon
- extra virgin olive oil
- sea salt
- freshly ground black pepper
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 can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.