- 250g pack cooked beetroot, cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 3 medium oranges, segments and juice
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 4 tsp white wine vinegar
- 2 x 250g packs halloumi cheese, drained
- 100g watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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 orangeThe 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.
Make it with mackerelGRIDDLED MACKEREL WITH BEETROOT & ORANGE: For a healthy alternative rich in omega-3, replace the halloumi with 4 x 75g mackerel fillets, skin-on. Season the fish with black pepper, brush with a little olive oil, then griddle for 2-3 mins on each side until cooked through and golden. Serve straight away with the salad.