Baileys cheesecake
An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence
Warm halloumi with radish, apple & pecan salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- juice 3 limes
- 1 tbsp wholegrain mustard
- 3 tbsp honey
- 3 eating applescored and thinly sliced
- 2 pearscored and sliced into matchsticks
- 3 tbsp olive oil
- 4 x 250g packs halloumi cheeseeach block sliced into three
- 300g radishthinly sliced
- 2 carrotspeeled and sliced into matchsticks
- 100g pecanroughly chopped
- 140g lamb's lettuce
Nutrition: per serving
- kcal483
- fat37g
- saturates15g
- carbs18g
- sugars17g
- fibre4g
- protein21g
- salt3.55g
Method
step 1
To make the dressing, whisk together the lime juice, mustard, honey, oil and some seasoning. Pour half into a large bowl, add the sliced apples and pears, then gently toss everything together so all the fruit is coated. Cover and set aside. The fruit will sit happily now for up to 3 hrs without browning.
step 2
When you’re ready to eat, warm a large frying pan over a medium heat. Season the slices of halloumi with pepper (it doesn’t need any salt as it’s quite a salty cheese), then fry in batches for 2-3 mins on each side until the cheese is golden brown and beginning to crisp. You can keep the halloumi warm in a low oven while you fry the rest.
step 3
At the last minute, scoop the apples and pears out of the dressing (it will have gone watery with the moisture of the fruit, so discard), and layer up on a large platter with the radishes, carrot sticks, pecans and lamb’s lettuce. Top with the hot halloumi slices, then drizzle over the remaining dressing.
