I absolutely love halloumi and seem to eat it for the majority of my lunches. Served on salad, in couscous, with lentils or stuffed between the warm toasted arms of a fluffy pitta and some punchy herbs its always welcome. The weather today was shockingly poor but I fancied salad regardless. This is a fresh and satisfying one if your stuck for inspiration…

Serves 2

• 1 little gem
• A few large handfuls of mixed leaves -rocket, watercress, spinach
• Small bunch of coriander, chopped
• 2 slicks celery, sliced thinly on diagonal
• Handful pistachios
• ½ red onion, sliced in half moons
• 3 tbsp red wine vinegar
• ½ lemon
• 1 slice stale bread, cubed (sourdough works best)
• 1 tsp spice mix (see note), optional
• 200g approx halloumi cheese, sliced

1. Place the red onion slices in a shallow bowl and cover with the red wine vinegar and 1 tsp of salt.
2. Pick the outer leaves from the little gems and cut the heart into quarters. Mix together in a large serving bowl with the salad leaves, coriander, celery, pistachios and seasoning.
3. Heat a frying pan until hot. Add a small splash of oil and fry the halloumi slices for a few minutes each side until golden brown. Remove and drain on kitchen roll and set aside
4. Add the cubed bread to the hot pan with a little more oil if needed. Season and scatter with the spice mix (alternatively, use a tsp of cumin seed, fennel seed or like etc). Toast until golden and crisp.
5. Dress the salad with the lemon juice and a generous glug of extra virgin olive oil. Drain the red onions and scatter on top.
6. Serve scattered with your warm toasted croutons and fried halloumi!

NOTE: My spice mix contains the following spices, toasted in a hot frying pan until fragrant and ground in a pestle and mortar.

• 1 tbsp fennel seed
• 1 tbsp cumin seed
• 1 tbsp coriander seed
• 1 tbsp fenugreek seed
• 1 tbsp mustard seeds
• 1 cinnamon stick, snapped in half
• 3 cardamon pods
• 1 star anise