For the mustard…

1. Soak the mustard seeds in Eau de Raspberry & vinegar in a large jar, allow the seeds to absorb the liquid and swell for around 48hrs. Stir through the raspberry puree & honey, store in the refrigerator in a sealed jar until neede.

For the salad…

2. Fry the halloumi slices in a little oil until golden.

3. Add the leaves, samphire & cooked halloumi into a large bowl, dress the salad in the good quality olive oil and season to taste.

4. Serve with the raspberry mustard.