Halloumi, carrot & orange salad

1 of 5-a-day bbc good food team calcium carrots folate halloumi halloumi recipes halloumi salad oranges salad vegetarian salad watercress

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Source

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

Method

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.

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.