Halloumi is marinated in Dijon mustard and honey, then grilled until tender and served with a crunchy, crisp salad. Perfect for summer.
- 500g halloumi cheese
- 2 tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1 tbsp. runny honey
- 1 tbsp. mayonnaise
- 150g white cabbage
- 150g carrots
- 150g sugar snap peas
Slice the halloumi cheese. Whisk vinegar, mustard and honey together. Add the halloumi, toss to combine and to coat, then leave to sit for at least 10 minutes.
Thinly slice the cabbage, carrots and sugar snap peas. Wash. Take the halloumi out of the marinade, then whisk the mayo into it. Toss the veggies in the dressing.
Heat a griddle pan over a medium heat and add the halloumi. Grill for 3-4 minutes on either side or until golden. Serve with the salad piled on top.