
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal338
- fat23g
- saturates10g
- carbs15g
- sugars15g
- fibre4g
- protein16g
- salt2.1g
Ingredients
- 2 large oranges
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1½ tbsp wholegrain mustard
- 1½ tsp honey
Honey
huh-neeHoney 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
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large carrots, peeled
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 225g block halloumi, sliced
Halloumi
ha-loo-meeA semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 100g bag watercress or baby spinach
Watercress
wort-er-cressWith deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Method
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.
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