Halloumi salad
Ingredients
1 lemon
1 heaped tablespoon capers, drained
1 tablespoon vinegar: white wine or cider
1 clove garlic, finely chopped
Half a chilli, finely chopped - depending on your taste
1 heaped teaspoon grain mustard
2 tablespoons extra virgin olive oil
1 pack halloumi, sliced
Large handful of cooked broccoli florets
2 pre-cooked beetroot (not in vinegar!), sliced into matchsticks OR 2 or 3 roasted red peppers (from a jar or roasted in the oven for 15/20 mins then skins removed)
Can or small jar of chickpeas, drained and rinsed
Packet of pre-cooked lentils, warmed according to packet instructions
A few good handfuls of baby spinach leaves, chopped up a bit; and / or some rocket or colourful leaves
Flat leaf parsley, roughly chopped (or you can substitute coriander, dill or mint)
Large handful of mixed seeds eg sunflower, sesame, pumpkin.
Directions
Squeeze lemon juice into a bowl, add oil, chilli, garlic and capers etc and whisk up.
Cook/warm the broccoli and lentils (in microwave). Toast seeds on a hot frying pan for a few minutes until toasty, shaking/stirring regularly to avoid burning.
Heat a non stick frying pan over medium heat. Add halloumi and cook for 1 minute then check if golden, if so turn over and cook 1 further minute.
To serve: put leaves, broccoli, warm lentils, beetroot (or peppers) and chickpeas into a large bowl. Lay halloumi over the top then drizzle over dressing and sprinkle seeds and herbs.