Halloumi, Carrot & Orange Salad

Method

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for a moreish lunch or starter.

  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.

  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. 

Credit: BBC Good Food Team

Ingredients

Prep time: 5 Minutes

Cook time: 15 Minutes

Serves: 4

  • 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