Halloumi, carrot & orange salad

Method 1

Ingredients

2 large oranges

1½ tbsp wholegrain mustard

1½ tsp honey

1 tbsp white wine vinegar

3 tbsp rapeseed or olive oil

plus extra for frying

2 large carrots

peeled

225g block halloumi

sliced

100g bag watercress

or baby spinach

step 1

Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.

step 2

Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Method 2

Ingredients:

- 1 block of halloumi cheese

- 2 large carrots, grated

- 2 oranges, peeled and segmented

- 1/4 cup of chopped fresh mint leaves

- 1/4 cup of chopped fresh parsley

- 1/4 cup of olive oil

- 2 tablespoons of balsamic vinegar

- Salt and pepper to taste

Instructions:

1. Heat a grill pan over medium-high heat. Slice the halloumi into thin slices and grill for 2-3 minutes on each side, or until golden brown. Set aside.

2. In a large bowl, combine the grated carrots, orange segments, mint, and parsley.

3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.

4. Pour the dressing over the carrot and orange mixture and toss to combine.

5. Top the salad with the grilled halloumi slices.

6. Serve immediately and enjoy!

Comments

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