Recipe by Irene Matys

To make onions, thinly slice the red onion. The thinner the onion slices the quicker the onions will pickle! Transfer onions to a bowl or jar with enough room for the onions to be submerged once the pickling liquid is added.

In a glass measuring cup  mix together the red wine vi, water, and sea salt until the salt is dissolved.

Pour the pickling liquid over the sliced onion and use a spoon to press the red onion under the liquid so they’re completely submerged. If they’re not quite submerged add an additional splash or two of red wine vinegar until just barely covered with the pickled liquid.

Seal and place in refrigerator for 1 hour or overnight.

To make vinaigrette, add all ingredients in a bowl and whisk unit creamy.

Heat grill on medium/high heat and oil grills to avoid halloumi from sticking. Cut halloumi in half and then cut each half down the centre. You should have four even pieces. Place halloumi on hot grills and grill for 3-4 mins per side or until grill marks form.

To assemble salad, on a large platter, drizzle half the vinaigrette around the edges of the platter. Place the spring mix in the centre. Place the lima beans around the spring mix.  Add the cherry tomatoes and pickled onions. Top with grilled halloumi slices and garnish with fresh mint. Drizzle remaining vinaigrette on top and enjoy.