For the dressing: toast the mustard seeds in a medium hot pan, add the vinegar and sugar and reduce slightly. Allow to cool completely.
Roast the halloumi in a hot oven for 20 mins until golden and leave to cool.
Slice cucumber, fennel and tomatoes. Add dressing (you’ll only need about a third of it for this salad) and season to taste.
Tip: you can also add thinly sliced kohlrabi or daikon, shaved fennel or coleslaw. Note that this is a bulk recipe, designed to feed about 15, so scale down accordingly.
Recipe by Moema’s in Parktown North.