1. Mix everything together and store in a jar until just before you want to eat the slaw.  Dressing it in advance will mean you loose some of that vital crunch!

• 4 tbsp olive oil
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• Handful of chopped parsley

METHOD

1. Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside till later. 
2. Core the apples and cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
3. Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
4. Place the pan back on the heat then fry the bacon until crisp. Remove the bacon, take the pan off the heat and throw the dressing into the pan to mix with all that hot bacon fat.  Give it a quick swirl around and quickly get to the dressing phase.
5. To assemble the salad, put all the green stuff and the apples together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with the chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.

GRILLED HALLOUMI & CRUNCHY SALAD WITH LEMON & THYME DRESSING

INGREDIENTS

• 1 tablespoon white wine vinegar
• 1 tsp honey
• 2 stalks of thyme- leaves removed
• Juice of 1/2 lemon
• 1 tsp Dijon mustard
• 1 x 250g pack halloumi cheese, sliced
• 150g pack radishes, coarsely grated
• 150g pack sugar snap peas, sliced lengthwise
• ½ cucumber, cut into thin batons
• Handful of salad leaves- I love rocket with it's peppery bite but any good salad leaf will work.  

METHOD

1. Drain chickpeas and place in a food processor with the salt, baking powder, cumin, coriander, cayenne, garlic, parsley and lemon juice.  Blitz in the food processor until finely chopped but with some texture. If you think it looks very dry and wont hold its shape add a little more lemon juice.  
2. Place it all in a plastic tub and press it down.  You can use it straight away or leave for a few hours for the flavours to develop.  Simply use what you need and keep the rest in the fridge. 
3. Heat a couple of cm's of oil in a deep frying pan over a medium heat.  
4. Shape mixture into small balls and fry until golden brown on all sides.  Remove from the oil with a slotted spoon and drain on a little kitchen towel.  

Perfect on their own or wrapped in a warm pitta bread and hopefully topped with some of these amazing pickled radish.