Honey-Gochujang Halloumi Steak

Meanwhile, drain the halloumi, then cut it in half lengthways to make 2 'steaks', 1 per person. 

Place the halloumi steaks into a medium bowl of cold water and leave to soak. 

Next, trim and thinly slice the spring onion.

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

In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

Remove the halloumi steaks 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 until golden, 2-3 mins each side.

Transfer the halloumi to a medium baking tray and bake on the middle shelf of your oven until softened, 5-6 mins. 

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil.

Once hot, add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Stir through the butter (see pantry for amount) until melted, then remove from the heat.

When everything's ready, add the avocado chunks and baby leaves to the bowl of dressing. Toss to coat.