METHOD

1. Make a dressing by mixing together the vinegar, honey, thyme, lemon juice and mustard and a little freshly ground pepper – you don’t need to add any salt as the cheese is quite salty. 
2. Toss the halloumi slices in half the dressing, then griddle or barbecue for 5 mins, turning until browned and crisp on the edges.
3. Toss a little of the dressing  through the radishes, peas and cucumber but don't drown them.
4. Serve the salad on a bed of salad leaves, topped with the crunchy pea, radish and cucumber salad and finally lay the grilled halloumi on top.  If you have any leftover dressing simply drizzle a little over the cheese.