Griddled halloumi with beetroot & orange

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1. Heat a large griddle or frying pan over a high heat. In a large bowl, combine the beetroot, orange segments and juice and white wine vinegar. Season, then gently mix together.
2. Carefully slice each block of halloumi into 4 pieces, then season on both sides with black pepper. Griddle or fry the halloumi for 1-2 mins on each side until golden and crisp, and the cheese is beginning to melt. Add the watercress to the beetroot and orange salad, then toss together. Divide the salad between plates, then top each with slices of hot cheese.

Segmenting an orange

The neatest way to segment an orange is to slice off the top and bottom and sit it on a chopping board. Cut off strips of the peel and pith, then slice each segment free by cutting either side of the membrane.

Per serving

464 kcalories, protein 29g, carbohydrate 17g, fat 32 g, saturated fat 19g, fibre 4g, salt 4.8 g

'This was the first time I'd used halloumi - it's a salty, meaty cheese which went well with the tangy salad. It surprised my guests!'

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Ingredients

• 250g pack cooked beetroot , cut into wedges
• 3 medium oranges , segments and juice
• 4 tsp white wine vinegar
• 2 x 250g packs halloumi cheese , drained
• 100g watercress

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 250g pack cooked beetroot , cut into wedges
• 3 medium oranges , segments and juice
• 4 tsp white wine vinegar
• 2 x 250g packs halloumi cheese , drained
• 100g watercress

Per serving

464 kcalories, protein 29g, carbohydrate 17g, fat 32 g, saturated fat 19g, fibre 4g, salt 4.8 g

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