Halloumi, carrot & orange salad
Recipe information
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Cooking:
5 min.
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Servings per container:
4
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Source:

Ingredients for - Halloumi, carrot & orange salad

1. 2 large oranges -
2. 1½ tbsp wholegrain mustard -
3. 1½ tsp honey -
4. 1 tbsp white wine vinegar -
5. 3 tbsp rapeseed or olive oil, plus extra for frying -
6. 2 large carrots, peeled -
7. 225g block halloumi, sliced -
8. 100g bag watercress or baby spinach -

How to cook deliciously - Halloumi, carrot & orange salad

1. Stage

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.

2. Stage

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.