The sun was shining into my kitchen as I did my pre-lunch fridge surfing, prompting me to pull together a little salad in celebration of the first free Vitamin D of the year.

Ingredients

• Bag of salad
• Halloumi
• Hazelnuts
• Pine nuts
• Black olives
• Extra virgin olive oil

Method

• Dry fry the halloumi in slices, keeping a sharp eye so that it browns but doesn’t burn.
• Meanwhile arrange salad leaves, hazelnuts, pine nuts and pitted black olives* in a bowl.
• When the halloumi is cooked place on top of the salad and drizzle with a little extra virgin olive oil and fresh lemon juice.

Enjoy.

* I have discovered the small sachets of pitted black olives by Crespo. They are delicious and a far cry from the horrible pitted ‘black’ olives that are really green olives dyed with squid ink.