Carrot, Courgette and Halloumi Salad

A pretty salad that packs in plenty of punchy flavours. You can leave the vegetables to marinate for a couple of hours before serving, if you like, but fry the halloumi at the last minute as it's best served warm.

Serves: 2-4

Prepare: 15 minutes plus marinating

Cook: 10 minutes

Ingredients:

• 2 tbsp light olive oil
• 1 tsp toasted sesame oil
• 1 ½ tbsp cider vinegar
• 1 tbsp light brown soft sugar
• 1 tbsp light soy sauce
• 1 tsp finely grated fresh root ginger
• 1 courgette
• 4 large carrots (about 450g), peeled
• 50g cashew nuts
• 1 tbsp sesame seeds
• 250 g halloumi, cut into 1cm slices

1. Whisk the oils, vinegar, sugar, soy sauce and ginger together in a large bowl. Using a vegetable peeler or mandolin, peel ribbons of the courgette and carrots into a bowl, finely slice the cores. Toss in the dressing, then set aside to marinate while you prepare everything else.

2. Meanwhile, heat a large non-stick frying pan over a medium heat. Toast the cashew nuts for 3-4 minutes, until golden, set aside. Next, toast the sesame seeds for 2-3 minutes, stirring often until golden, set aside with the nuts. Fry the halloumi for 1-2 minutes on each side until golden.

3. Lift the vegetables from the dressing and put on a platter or plates. Top with the halloumi and scatter over the nuts and seeds. Serve immediately while the cheese is still warm, spooning over a little extra dressing, if liked.