Haloumi and elderflower summer salad

225g pack haloumi, drained and sliced into 1cm-thick slices
1 tbsp extra virgin olive oil

250g Breakfast radishes (or regular ones), halved horizontally

3 spring onions, sliced

1 bulb radicchio, leaves separated

2 Little Gems (or 1 Romaine lettuce) torn

1 tin of chickpeas (drained and rinsed)

10 - 15g mint, leaves picked
15g toasted flaked almonds

For the dressing:
2 tbsp elderflower cordial

2 tbsp extra-virgin olive oil

4 tsp apple cider vinegar

2 tsp Dijon mustard

Salt and black pepper

Method:

• Bring a medium pan of salted water to a boil and fill a large bowl with iced or fridge cold water.
• Carefully place the green beans into the water. After 2 minutes add the sugar snaps and cook them all for a minute more — you want them al dente — then drain the lot into a colander run under cold water then and tip the vegetables into the bowl of icy water so they keep their colour and crunch.
• Once  cool — a couple of minutes — drain and set aside in the colander while you prepare the other ingredients.
• Pour in the dressing ingredients into a large mixing bowl and whisk together. Check for seasoning by dipping a salad leaf bean/sugar snap in and tasting that, then add salt and pepper if required.
• Heat a griddle pan. Pat the haloumi slices dry then brush with olive oil. Griddle on both sides until they have a char line and are hot through. You may need to do them in two batches. Set the cooked ones aside in a warm oven if that’s the case. (You can cook the in an air fryer or frying pan if preferred.)
• Place the radishes, sliced spring onions, cooled vegetables, drained chickpeas, radicchio and Little Gem leaves in the salad bowl the lettuce. Gently toss everything together until well coated in the dressing. Place it onto a large flat dish then arrange the haloumi on top and scatter with the toasted almonds and mint leaves. Serve immediately.
  
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