Honey Glazed Halloumi and Avocado Salad

Meanwhile, drain the halloumi, then cut it into 2cm chunks.

Place them into a small bowl of cold water and leave to soak.

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Pop the parcel onto the potato tray and bake until soft, 10-12 mins.

While everything roasts, trim the baby gem, halve lengthways, then thinly slice.

Zest and halve the lemon. Crush the hazelnuts in the unopened sachet using a rolling pin.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.

In a large bowl, combine the mayo, sun-dried tomato paste, sugar and olive oil for the dressing (see pantry for both amounts) and half the lemon juice. Season with salt and pepper, then set aside for later. 

Meanwhile, remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Meanwhile, when the potatoes have around 10 mins left, sprinkle over the lemon zest and return to the oven for the remaining baking time.

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Mix into the sun-dried tomato dressing.

Once the halloumi is golden, drizzle over the honey and toss to glaze. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.