Hal­loumi, car­rot & or­ange salad

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SERVES 4 PREP 5 mins COOK 15 mins EASY V

2 large or­anges

1½ tbsp whole­grain mus­tard 1½ tsp honey

1 tbsp white wine vine­gar 3 tbsp rape­seed or olive oil, plus a driz­zle 2 large car­rots, peeled 225g block hal­loumi, sliced 100g bag wa­ter­cress or baby spinach

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 and ar­range on plates. Top with the hal­loumi and or­anges.

GOOD TO KNOW cal­cium • fo­late • vit c • 1 of 5-a-day • gluten free

PER SERV­ING 338 kcals • fat 23g • sat­u­rates 10g • carbs 15g • sug­ars 15g • fi­bre 4g • pro­tein 16g • salt 2.1g

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