Herb & Halloumi Salad

Place a baking tray in the oven and preheat the oven to 200°C.

Tear the halloumi and flatbreads into 2cm chunks. Transfer both to a bowl with a generous drizzle of olive oil. Toss together, and transfer to the hot baking tray. Roast until golden for 20-25 mins.

Meanwhile, pick the dill, mint, and parsley leaves. Finely slice the dill and parsley stalks. Add the herbs into a bowl of ice water. Trim and thinly slice the sugar snaps.

Finely dice the shallot, place into a small bowl or jar with the lemon juice. Stir the honey and mustard through and whisk the olive oil a little at a time until incorporated (if using a jar, add all the ingredients in, close and shake until emulsified). Season the dressing to taste with salt and pepper.

Drain the herbs and toss the sugar snaps, walnuts, and chickpeas through with ¾ of the dressing.

Share the salad between bowls with the croutons and halloumi. Drizzle over the remaining dressing.