Halloumi, carrot & orange salad
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