Spring Greens and Bread Salad with Pan-Fried NZ Halloumi

Fresh greens and a bright, lemony dressing are just perfect for this stellar halloumi. Take halloumi out of the fridge just before you want to pan-fry it.

Serves 4

Dressing

1 lemon

4 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon runny honey

salt

Salad

2 thick slices slightly-stale sourdough bread, torn into pieces

1 Lebanese cucumber, halved lengthwise and sliced

1 courgette, peeled into long ribbons using a vegetable peeler

4 thin spring onions, trimmed and finely sliced

200g podded broad beans, blanched and grey outer skins removed and discarded

120g packet baby cos lettuce leaves

a few basil or mint leaves, torn if large

200g Whitestone Cheese Co Ferry Road Halloumi

2 tablespoons extra virgin olive oil

Make the dressing, finely grate the zest of the lemon into a small bowl or ramekin, cover and set aside. Juice the lemon and pour 2-3 tablespoons into a clean, screw-top jar. Add the olive oil, mustard, honey and a little salt. Screw on the lid and shake well then taste and adjust seasoning, if needed.

Make the salad, put the bread pieces in a large bowl and drizzle over enough dressing to moisten. Set aside to allow the bread to soften, about 30 minutes. Add the cucumber slices, courgette ribbons and spring onions then drizzle over the remaining dressing and gently toss to combine. Leave to sit for 5 minutes to allow the flavours to mingle.

Add the brightly-coloured broad beans, cos lettuce and basil or mint and gently toss.

Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the halloumi lengthwise into thick slices and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.

To serve, divide the salad between each plate and top with the halloumi. Sprinkle over the reserved lemon zest.

Tip – in season, add a few slices of heritage green tomato and a few freshly podded green peas to the salad.