Honey Halloumi Salad

Recipe serves 4

Ingredients:

- 1 pack 250g halloumi

- 1 tsp chilli flakes

- 1-2 tbsp honey

- 200g pumpkin, cubed

- 160g cooked sweetcorn (fresh, canned or frozen works)

- 200g salad leaves

- 1 pack cherry tomatoes, quartered

- 1/2 cup almond flakes, roasted

- Dressing: 1 tbsp mustard, 2 tsp honey, 2 tbsp olive oil, 2 tbsp balsamic vinegar, salt and pepper to taste

- 1 cup herbs of your choice (I personally like coriander)

Instructions:

- Preheat your oven to 200C. Toss your pumpkin with olive oil, salt and pepper. Place on a lined baking tray and roast until golden brown, about 35-40 minutes.

- Slice your cherry tomatoes and cucumber. Salt generously and leave to drain in a colander to remove excess water.

- Slice your halloumi into strips. In a pan on medium high heat, sear halloumi until golden brown before flipping. Before the other side is browned, drizzle in your honey and sprinkle your chilli flakes. Toss so both sides are coated with honey and the halloumi is golden on all sides. Remove from the pan.

- Whisk the ingredients for the honey mustard dressing together and season with salt and pepper to taste.

- In a large bowl, combine all your salad ingredients. Toss with the dressing and top with the honey halloumi.