A Guest Recipe from Honey & Co., Financial Times.

There is something special about this grilled cheese and pared with creamy Avocado and crisp fresh vegetables makes for an excellent salad - ideal for a light lunch.

The lovely thing about this salad is the fresh, crunchy texture coupled with the sweetness of the mouli and then the addition of the tangy herby dressing.

Ingredients

• 1 pack of Halloumi (250g) cubed and pan fried
  
• 3-4 tablespoons olive oil
  Freshly ground black pepper
  4 small Lebanese cucumber or one large one (about 300g)
  
• 2 kohirabi or a Mooli, peeled and sliced (about 300g_
• Bunch salad radishes,  (about 250g)
• 2 large soft avocado, peeled and diced
• Juice of two lemons
• 1 green chilli, deseeded and thinly sliced (optional)
• 4-5 spring onions, thinly sliced
• Flaky sea salt

For the Dressing

• 6 sprigs of parsley leaves picked and roughly chopped
• 6 sprigs of mint, leaves picked and roughly chopped
• 2 cloves of peeled and minced garlic
• Juice of one lemon
• Seasoning
• 4-5 Tablespoons olive oil

Method

1. Dice the halloumi and 1cm - 2 cm cubes and place on a shet of kitchen paper to dry.
   
   
2. Heat two tablespoons of oil in a frying pan.
   
   
3. Add the halloumi cubes and toss until they are nice and golden all over (about three to four minutes).
   
   
4. Remove from the heat, set aside.
   
   
5. Sprinkle with some freshly ground black pepper.
   
   
6. Quarter the cucumbers and cut into small dice (if you are using a large cucumber, scoop out the seeds before dicing).
   
   
7. Dice the kohirabi (or mooli) and radishes similarly and place them all in a large bowl.
   
   
8. Dice the avocado into large cubes and add to the other vegetables.
   
   
9. To make the dressing, combine all the ingredients and use a hand held mixer to blitz the mixture into a tangy dressing.
   
   
10. Drizzle the lemon juice all over and  add a sprinkly of flaky sea salt.
    
    
11. Add the sliced chilli (if using), spring onions and mix well.
    
    
12. Top with the fried halloumi cubes,
     
13. Finally, sprinkle with the herby dressing and and serve while the cheese is still warm.