Ingredients:-

• 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

Method:-

• 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
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Method:-

• 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 can’t get hold of any halloumi, tear cold, cream mozzarella over the top instead.