Warm salad of red cabbage, grapes and halloumi

This is an unusual but tasty winter salad – the cooked grapes provide a pop of sweetness that works beautifully with the salty cheese and earthy cabbage.

100g black seedless grapes, halved if large

160g red cabbage, finely sliced

100g halloumi cheese, cut into small cubes

20g pumpkin seeds

2 tbsp balsamic vinegar

5 tbsp olive oil

sea salt and freshly ground black pepper

1½ tbsp lime juice, plus extra to taste

½ tsp runny honey

generous pinch of chilli flakes

handful of rocket, about 20g

5g flat leaf parsley, roughly chopped

5g coriander, roughly chopped

Serves: 2– 4 | Takes: 30 minutes

Preheat the oven to 200°C/400°F.

Place the grapes, cabbage, halloumi and pumpkin seeds in a 30 x 20 x 5-cm roasting tray. Pour over the balsamic vinegar and 2 tablespoons of the olive oil, then season with salt and pepper and toss until everything is coated. Roast for 20 minutes or so until the grapes and cabbage are tender.

Meanwhile, whisk the remaining olive oil, the lime juice, honey, chilli flakes and salt and pepper together to make a dressing.

Tip the contents of the roasting tray onto a serving platter. Add the rocket and herbs, and toss with the dressing, adding extra lime juice to taste. Serve immediately.