Pistachio and Ham Salad
175g halloumi, washed and cut into 1cm cubes
4 small eating apples, cored and cut into 1cm cubes
500g cooked ham, cut into 1cm pieces (or cooked chicken breast, shredded)
250g celery, cut into ½ cm slices
2 spring onions, including green heads, cut into ½ cm pieces
175g shelled pistachios
½ tsp cayenne pepper
Juice of 1 lemon
1 tsp salt & 1 tsp turmeric
For the dressing
2 tsp Dijon mustard
2 tbsp lemon juice
4 tbsp parsley, chopped
4 tbsp chives, chopped
4 tbsp fresh tarragon, chopped
1 In a large bowl, toss together the halloumi, apples, ham, celery, spring onions and pistachios.
2 To make the dressing, whisk the yoghurt and mayonnaise until well blended. Add the mustard, lemon juice and herbs, then mix well.
3 Pour the yoghurt mayonnaise over the salad, together with the lemon juice, salt and cayenne pepper. Mix well then place in the refrigerator and allow to chill for around an hour.
4 Garnish with the turmeric and serve.
Date, Walnut and Pecan Loaf
175g pitted dates, chopped
50g walnuts, roughly chopped
50g pecans, roughly chopped
1½ tsp bicarbonate of soda
1 tsp vanilla extract
350g wholegrain spelt flour, sifted
3 heaped tsp baking powder
Zest of 1 orange, finely grated
Finely grated zest and juice of 1 lemon
½ tsp salt
1 Put the honey, 550ml water, the dates, walnuts and pecans in a medium saucepan and gently bring to the boil. Remove from the heat and allow to cool completely.
2 Preheat the oven to 180C/350F/gas mark 4. Grease and flour a 22 x 12cm loaf tin.
3 Stir the bicarbonate of soda, vanilla extract, flour, baking powder, orange and lemon zest and juice, and the salt into the cooled date mixture. Fold everything together until thoroughly combined.
4 Spoon into the loaf tin and bake in the oven for 60-70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 10 minutes before turning out on to a wire rack to cool completely.