Ingredients
Makes 2 portions
2 plums, cut into wedges
1 block of halloumi, sliced
2 tbsp honey
1 tbsp red wine vinegar
Few sprigs thyme
Big handful washed salad leaves
Few tarragon leaves, washed
1 tsp sesame seeds
1 tsp nigella seeds
1 tsp fennel seeds
Few slices red onion
Olive oil
Neutral oil for frying
Salt and pepper
1 tbsp toasted hazelnuts, roughly chopped
Recipe
1. Colour the plums in a frying pan with a little oil and thyme, then stir in a little honey, turn off the heat and set the pan aside
2. Pre heat a non stick frying pan over a medium heat. Add a little neutral oil. Pat dry the halloumi with a cloth, then carefully add to the pan. Colour on both sides then stir in the sesame, nigella and fennel seeds, then the honey. Turn down the heat and let it bubble very gently for a minute, then turn off the heat and allow to cool slightly
3. Carefully remove the halloumi from the pan, stir in the vinegar, any liquids in the plum pan and a splash of olive oil to form a dressing – use this to dress the leaves
4. Place the salad leaves, halloumi, plums, red onion & tarragon into bowls and top with hazelnuts
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