I've been a little obsessed lately. Yeah, I know, hard to believe isn't it? I've been obsessed with Petal Pink lip gloss, fennel tea, vegetable seedlings, Whoopie Pie trays, Downton Abbey, Spring flowers, French Champagne and Haloumi Salad.
1/2 continental cucumber, peeled
Juice of 1/2 grapefruit
1 teaspoon Dijon mustard
1 teaspoon honey
80ml extra virgin olive oil, plus 2 teaspoons extra
240g haloumi, cut into 1cm-thick slices
300g seedless watermelon, cut into thin wedges
A bunch of sweet red grapes, some left whole, some cut in half
2 cups rocket
Use a vegetable peeler to cut the cucumber into long ribbons, discarding the seeds. Set aside.
Combine the grapefruit juice, mustard and honey in a bowl. Slowly whisk in the oil until combined. Season and set aside.
Heat extra 2 teaspoons oil in a non-stick pan over medium heat. Cook haloumi for 40 seconds each side until golden.
Arrange fruit, rocket and haloumi on a platter. Drizzle with dressing, garnish with flowers and serve.