Method

Preheat the oven to 180°C/375°F/Gas Mark 5

1. Grease a 450g loaf tin. Line with a single strip of baking paper, leaving an overhang at each end.
2. Sauté the onion in 1tbs olive oil until soft but not coloured. Remove from pan and set aside. Using the remaining olive oil if necessary, turn up the heat and fry the halloumi cheese quickly until brown on both sides. Remove from the pan, cool then cut into small dice (about 1⁄2 cm).
   
3. Grind the cashew nuts with half the walnuts until powdery and add the breadcrumbs. Put the remaining walnuts into a processor and chop finely.
   
4. In a large bowl, mix all the nuts together with everything else except the eggs. Season to taste then add the eggs and beat well. Press the mixture into the prepared loaf tin, with a slightly rounded top surface. Put into a bain marie* and bake in the preheated oven for about 40 mins or until firm. Check after 30 mins, if it appears to be browning too fast, cover with foil.
5. When cooked, remove from oven and leave in tin for 10-20 mins before turning out. Slice with sharp knife, wiping clean after each cut.

This can be made two or three days in advance.

* Bain marie: put the filled loaf tin in a deep oven dish. Fill the dish with boiling water to half way up the loaf tin.