Grilled halloumi, spinach and toasted seed salad

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.

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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.


• 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

• a lemon

• extra virgin olive oil

• sea salt and extra virgin olive oil