Halloumi & Chickpea Rainbow Salad

1. Heat a frying pan over a medium-high heat. Add the cumin seeds and coriander seeds. Toast, gently shaking the pan, for 1 min till they’re golden brown and smell aromatic.

2. Tip the toasted seeds to a pestle and mortar and add a pinch of salt. Gently crush the seeds to break them up, leaving a little texture. No pestle and mortar? Use a small bowl and a jam jar or the end of the rolling pin to roughly crush them. Set the frying pan aside for later.

3. Add the toasted seeds to a large salad bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon. Drizzle in 1 tbsp olive oil and whisk to make a spiced lemon dressing.

4. Trim, peel and finely slice the red onion and add it to the dressing in the salad bowl. Chop the mini cucumbers into bite-sized pieces. Trim the leaves off the radishes then halve the radishes lengthways. Peel the carrot, then use a vegetable peeler to peel the carrot into ribbons. Pick the mint leaves off their woody stalks and roughly chop the leaves. Add the cucumbers, radishes, carrot ribbons and most of chopped mint to the salad bowl.

5. Drain the chickpeas and tumble them into the salad bowl. Toss the salad to mix it in the dressing. Taste and add more salt, pepper or lemon juice, if you think it needs it.

6. Drain the halloumi and pat it dry. Slice the halloumi into 8 strips. Put the frying pan back on a high heat. Add the halloumi and fry for 2 mins on each side till golden brown.

7. Divide the salad between 2 plates. Top with the warm halloumi. Scatter over the remaining mint leaves and serve.