Ingredients

Method

Juice of 1 lime

1/3 tablespoon wholegrain mustard

1 tablespoon honey

1 tablespoon olive oil

1/2  teaspoon salt

1 red skinned eating apple

1 small ripe pear

1 small carrot

300gm pecan nuts

1 cup baby spinach leaves

1 cup watercress

250gm haloumi cheese

• Whisk together lime juice, mustard, honey, oil and salt to make the dressing

• Core and finely slice the apple and pear and toss in the dressing in a large salad bowl

• Slice the carrot into matchsticks

• Roughly chop the pecans

• Cut the haloumi into slices about 0.5cm thick

• Warm a large heavy based frying pan and fry the haloumi 2-3 minutes on each side until the cheese is golden brown and beginning to crisp

• Add the carrot and pecans, spinach and watercress to the salad bowl and toss all together

• Top with the hot haloumi slices and serve