Slice the florets off the broccoli and cut into bite-sized pieces, finely chop the stalk, then set aside. Spoon the mustard, lemon juice, vinegar, honey, garlic granules and oil into the bowl. Whisk well until emulsified, then season to taste.

Strip the kale leaves from the stalks and roughly chop, then add to the bowl of dressing. Finely chop the kale stalks and add these too, then, using your hands, rub the dressing into the kale leaves for 1-2 mins until they darken and soften. Set aside.

Heat a non-stick pan over a medium-high heat. Add the halloumi and fry both sides for 2-3 mins until golden brown, then transfer to a chopping board and roughly chop. Mix into the kale salad along with the chopped broccoli and most of the cranberries, seeds and pecans. Toss together well, then scatter over the remaining cranberries, seeds and pecans to serve.