Halloumi Salad

Method

1. Trim the baby broccoli, then crush the garlic, peel the zucchini into ribbons with a peeler, and pick the mint leaves, discarding the stems.
2. Drain the halloumi and pat dry with paper towel, then cut into 8 slices.
3. In a small fry pan over a medium heat, toast the pine nuts for 3-4 minutes or until evenly golden. Remove from the fry pan and set aside to cool.
4. Zest half the lime, then juice the other half. Combine lime zest, lime juice, and 1 tsp olive oil in a small bowl and season with salt and pepper, to taste.
5. Heat a grill pan over a high heat, add 1 tbsp olive oil and cook baby broccoli and garlic until just tender and slightly charred.
6. Drizzle the halloumi with 1 tsp of olive oil and season with pepper. Cook on each side until golden brown.
7. Divide the spinach, baby broccoli, halloumi zucchini, and mint among bowls. Drizzle with the dressing, then scatter over the pine nuts to serve.