Bacon Wrapped Haloumi Salad

200g frozen peas
½ tsp Dijon mustard
1 tsp red wine vinegar
1 tbsp olive oil
1 spring onion, chopped finely
6 slices thin-cut streaky bacon
1 block haloumi, cut into 6 short slices
50g pea shoots or green leaves

Put the peas in a colander and pour over a kettle of boiling water. Drain well.

Put the mustard and vinegar in a bowl and whisk, then whisk in the oil and season. Add the peas and spring onions and toss.

Put the bacon slices on a chopping board and scrape along them with the back of a knife to stretch them out so they’re thinner. Wrap each haloumi slice in a strip of bacon.

Heat a non-stick frying pan and fry the wrapped haloumi until really golden and crisp.

Toss the pea shoots into the peas and serve with the haloumi.

Recipe adapted from Olive Magazine.