For the mustard…
1. Soak the mustard seeds in Eau de Raspberry & vinegar in a large jar, allow the seeds to absorb the liquid and swell for around 48hrs. Stir through the raspberry puree & honey, store in the refrigerator in a sealed jar until neede.
For the salad…
2. Fry the halloumi slices in a little oil until golden.
3. Add the leaves, samphire & cooked halloumi into a large bowl, dress the salad in the good quality olive oil and season to taste.
4. Serve with the raspberry mustard.