- 2 large oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1½ tbsp wholegrain mustard
- 1½ tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tbsp white wine vinegar
- 3 tbsp rapeseed or olive oil, plus extra for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 225g block halloumi, sliced
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 100g bag watercress or baby spinach
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.