Blueberry, Halloumi & Pecan Salad with Citrus Vinaigrette

• olive oil
• 225
  g
  halloumi
  cubed
• 2
  tbsp
  hot honey
• 100
  g
  blueberries
• 250
  g
  packet pre-cooked mixed grains
• 3
  handfuls rocket
• large handful of mint
  leaves only
• 50
  g
  pecan nuts
  toasted
• salt & freshly ground black pepper

DRESSING

• 2
  tbsp
  balsamic vinegar
• 1
  tsp
  wholegrain mustard
• 2
  tbsp
  extra virgin olive oil

1. Make the dressing first: whisk the balsamic vinegar, wholegrain mustard and extra virgin olive oil with a generous pinch of salt and black pepper until smooth and emulsified. Taste and adjust seasoning if needed.

2. Heat a glug of olive oil in a large frying pan over medium heat. Fry the cubed halloumi for 2–3 minutes each side until lightly golden. Stir in the hot honey and cook for another minute or so, allowing the cheese to become sticky and begin to brown at the edges.

3. In a mixing bowl combine the cooked halloumi, blueberries, pre-cooked mixed grains, rocket, mint leaves and toasted pecan nuts. Drizzle over about half the dressing, add a good crack of black pepper and toss gently to combine.

4. Divide the salad between two bowls and serve with the remaining dressing on the side for extra drizzle if desired.