Halloumi, carrot & orange salad

• large oranges↗2
• wholegrain mustard↗1½ tbsp tbsp
• honey↗1½ tsp tsp
• white wine vinegar↗1 tbsp tbsp
• rapeseed or olive oil3 tbsp tbsp

  plus extra for frying

• large carrots↗2

  peeled

• halloumi↗225g block g

  sliced

• watercress↗100g bag g

  or baby spinach

Step-by-step instructions

1. 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. 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.